Easy Caramelized Onions (with Balsamic)

3.34 from 9 votes

Easy Caramelized Onions (with Balsamic)

How to make Easy Caramelized Onions that are sweet, golden, and so delicious. These velvety onions are so easy to make and add a delicious burst of umami to so many recipes. Add them into soups, dips, or top on burgers or fish.

Prep Time5

Cook Time45

Course: Dinner

Cuisine: American

Keyword: caramelized onions, how to

Servings: servings

Calories: 66kcal

Author: Lora

Ingredients

2 large yellow onions 1/8-1/4 inch slices
2 Tablespoons extra-virgin olive oil butter, ghee or avocado oil is fine
1 teaspoon sea salt
1 teaspoon granulated sugar optional
Water as needed, to deglaze the pan
Balsamic vinegar a splash for added flavor, optional

Instructions

Heat a 10″ cast iron or stainless steel pan on medium high.
When pan is hot, add onions stirring a few times- cook this way, without oil, for 5 minutes.
Add olive oil and salt. Add a dash of sugar (if using). Stirring for a minute to fully incorporate. Turn heat down to medium-low.
Stir every 5-10 minutes for 30 minutes, allowing the onions to caramelize on one side. Add water, as needed, to hydrate the onions. Use a spatula to scrape the browned bits from bottom of pan (that is called “fond”, and is full of delicious flavor).
At about 30 minutes, add a splash of balsamic vinegar (if using)and stir.
Cook for up to 45 minutes total to get a rich, caramel color. They will smell incredible and greatly reduce.

Notes

How to slice the onion: First slice off the ends of the onions. Place onion on the cut side and slice in half. Turn the halved onion cut side down and slice into 1/8-1/4 inch slices, slicing with the grain.
How to store: Place caramelized onions in an airtight container or a jar with a lid. Store in refrigerator for 5 days.
Freeze: Freeze the caramelized onions in small zipped lock bags. Will defrost pretty quickly and be ready to use in recipes. Freeze for up to 3 months.

Nutrition