Updated: Sep 16
** If you are looking for the recipe referenced in my cookbook for the Caramelized Onion and Rosemary Biscuits, you've come to the right place! **
If you’ve ever made caramelized onions properly, you know that this preparation can turn a common and humble onion into something magical. If you haven’t, then hold onto your seat!!
This is hands down one of my very favorite and easy things to make. Caramelized Onions take some time, but it’s a lot of passive time in which you can do other things.
There is truly no substitute for onions prepared this way. The low and slow cooking method allows for the sugars contained in onions to brown beautifully. Ultimately this results in a sweet, rich, slightly nutty, and OH-SO-SATISFYING flavor!
You will be amazed at how much these onions will elevate any meal. For instance, they will make any salad waaaaaay more exciting. I promise, just try it! They are incredible atop a burger, over scrambled eggs, in an omelette, on a meat and cheese platter, on tacos, with just about any protein, in just about any sandwich, the list truly goes on.
Should you ever find yourself at a loss as to what to bring to a holiday meal, BRING THESE! They are always a hit at a holiday table as they will compliment just about anything. I say this based on personal experience, y'all. A few years ago, my husband and I brought caramelized onions to a Thanksgiving dinner as an afterthought. After spending hours making a dressing and a few scratch desserts, the simple and easy caramelized onions were what everyone couldn't stop talking about!
Take my word for it, make them, and try them with whatever you are eating. You won’t be disappointed.
Yield: 2 cups
4 medium onions, sliced not chopped (about 8 c)
3 T olive oil or butter
1 ½ t salt, divided
½ t pepper
3 T water
time! (yes, this a required “ingredient” and cruical to the success of this dish)
Remove peels, root, and tip of each onion. Slice it in half and then slice it thinly from root to tip, about ¼’’ thick.
Over a medium heat, melt oil or butter in a large skillet.
Once the oil or butter begins to shimmer, add all onions and ½ t salt. Quickly toss the onions to coat them. Your skillet will start out very full, but the onions will reduce to about a quarter of their original volume!
Cook the onions, uncovered, for 1 hour - 1 hour and 15 minutes.
You will need to stir the onions every 5 - 10 minutes to break up the residue that forms on the pan (hint, this is where the real flavor is at!).
You will know they are done when they are a dark caramel color, translucent, and when you say “OH my Lord” when you taste the first one.
Add remaining 1 t of salt, stir thoroughly, then add water to deglaze the pan. When you add the water the pan will sizzle and you will need to stir quickly. Be sure to breakup any brown bits on the bottom of the pan and stir them in.
Continue to cook, stirring continuously, until the liquid completely evaporates. About 1 - 2 minutes. This last step will impart a little more color and flavor to your onions.
Remove from heat and enjoy!
Notes: You can keep caramelized onions in the refrigerator for up to a week… although they probably won’t last that long! *To make these onions dairy free, use olive oil instead of butter. Both are very tasty in this application!
About this Recipe:
vegan paleo dairy free* egg free AIP ketogenic coconut free nut free vegetarian gluten free