Easy Caramelized Onions (with Balsamic)

5 from 15 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 ⅛-1/4 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 ⅛-1/4 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