Caramelizing onions is one of those things that, once you learn how to do, you'll say, " Geez, that was easy," and they also taste amazing. They’re the perfect way to jazz up a frozen veggie burger, give a vegan grilled cheese a real kick of flavor, or add to any pasta dish. Onions are basically the building blocks for darn near everything savory to come out of your kitchen. Make them your friends. Become familiar.
How to Caramelize Onions
Serves
1/2 cup
Cooking Time
40
Ingredients You Need for How to Caramelize Onions
- 3 yellow onions, halved and thinly sliced
- 2 tbsp. olive oil
How to Prepare How to Caramelize Onions
- Cut off the end opposite the root end. And set the onion on this newly made flat surface. Regardless of what you’re cutting, it’s always best to make a flat edge so your veggies aren’t rolling away.
- Okay, now chop in half again, peel and lay down on the broad flat side. From here, it’s a cinch. We keep the root intact to hold the layers together. Make nice clean strokes through the onion, pushing through with the knife rather than down. Always watch where your fingers are. I even keep mine a little tucked under, holding the onion more with my knuckles.
- Heat 2 tablespoons of olive oil in a heavy bottom pan or dutch oven and add the sliced onions.
- Cook over medium heat for 30–40 minutes stirring occasionally. If you find you’re having to stir your onions often, lower the heat.
- Once the onions develop a rich, dark caramel color they’re ready. Too easy! They also keep and reheat amazingly well.
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About The Author
Katie Koteen
See My RecipesAs the brains behind Well Vegan, I spend far too many hours in the kitchen. Well Vegan came to be after my daughter was born with a glut of food allergies that transitioned our family from vegetarians to vegans, and we’ve never turned back. At Well Vegan, we provide plant-based meal plans for the busy vegan, along with a ton of great recipes and information about staying happy and healthy.
If you use a sharp knife and cut off the root end of the onion before step two in the pictures, you\’ll have no tears.
Pinned
I use water (no oil at all). Once the onions are translucent, I let the water slowly simmer off and the natural juices brown and caramelize on their own.