one green planet
one green planet

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

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


1/2 cup

Cooking Time


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

  1. 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.
  2. 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.
  3. Heat 2 tablespoons of olive oil in a heavy bottom pan or dutch oven and add the sliced onions.
  4. Cook over medium heat for 30–40 minutes stirring occasionally. If you find you’re having to stir your onions often, lower the heat.
  5. Once the onions develop a rich, dark caramel color they’re ready. Too easy! They also keep and reheat amazingly well.
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Report Recipe Issue

Please report any concerns about this recipe below!

Is there an issue with this recipe?

    Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.


    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. 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.

    Load More...