Caramelized onions will keep for several days in the refrigerator and can also be frozen. They are excellent with beef, grilled cheese, in savory tarts, or as a base for onion jam.
Caramelized onions recept
- Easy to prepare
- 1 serving
- 0 minutes
Caramelized onions are a simple but incredibly tasty side that will add depth and a sweet, gently nutty flavor to any dish. It only takes a few ingredients, a bit of patience, and a little miracle that will elevate burgers, meat, and even plain toast to a whole new level.
For 1 serving
Ingredients
Video tutorial
Preparation procedure
- Peel the onions and slice them thinly. Preferably across so you get delicate half-moons or rings. The more evenly sliced, the better they caramelize.
- In a large pan melt the butter or heat the oil over medium-low heat. Add all the sliced onions and a pinch of salt, which will help draw out moisture.
- Slowly sauté the onions over low to medium heat. Patience is key – the process can take 30 to 45 minutes, but the result is worth it. Stir regularly so they don’t burn and brown evenly.
- After 15–20 minutes you can add a teaspoon of sugar if you want the onions more caramelized and sweet. If the onions stick too much or risk burning, add a tablespoon of water or stock and stir. This will release the caramelized bits from the pan.
- At the end you can add a splash of balsamic or wine vinegar, which will enhance the flavor and add a gentle acidity.