How to Caramelize Onions

How ToCaramelized OnionVegetables

How to slowly caramelize onions to bring out deep, rich, sweet flavor as the natural sugars in the onions caramelize. Video included.

Photography Credit: Elise Bauer

Caramelizing onions, by slowly cooking them in a little olive oil until they are richly browned, is a wonderful way to pull flavor out of the simplest of ingredients.

Onions are naturally sweet; and as caramel comes from the simple cooking of sugar, when you slowly cook onions over an extended period of time, the natural sugars in the onions caramelize, making the result intensely and wonderfully flavorful.

You can use onions prepared this way on top of steak, or for onion soup, tarts, pizza, or onion dip. Or you can do what I did with this batch, eat it straight up. What are your favorite dishes to make that use caramelized onions? Please let us know in the comments.

By the way, I put together a time-lapse video of the caramelization process, which you can see at the end of this post. Enjoy!

How to Caramelize Onions


How to Caramelize Onions

  • Prep time: 10 minutes
  • Cook time: 45 minutes

Quantities depend on how much caramelized onions you wish to make. In this example, 5 large raw onions yielded about 2 cups caramelized onions.


  • Several medium or large onions, yellow, white, or red
  • Olive oil
  • Butter (optional)
  • Salt
  • Sugar (optional)
  • Balsamic vinegar (optional)


1 Cut the onions root to tip: Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.

Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end.  Make the cuts to your desired level of thickness.

The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.

2 Heat olive oil and butter, add onion slices: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.

Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.

After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

3 Cook, stirring every few minutes: Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.

The trick is to leave them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.

A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.

Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.

Store refrigerated for several days in an air-tight container.

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Here is a time-lapse video I made of the caramelization process, to show how the onions cook down and caramelize over the course of an hour (

How to Caramelize Onions

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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268 Comments / Reviews

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Did you make it? Rate it!

  1. Mary

    Worked out great!! I tried caramelized onions before. Your recipe was easy to follow we loved them


  2. Stephanie

    I make these french dip sandwhiches cooking flat iron steak cut up two ways in the crock pot i put the met on steak rolls top with cheese melt under the brolier and topped them with these caramelized onions. thank you!!


  3. Lori Dickson

    I’m making them now to serve with Pieogis.


  4. Eric

    Wow! Thank you for this. I had nothing to put in my wrap but a chicken patty and thought of this. It was the perfect combo. I added green and red peppers, some mrs dash and Worcestershire. I wrapped the carmalized medley up with a sliced chicken patty and a drizzling of ranch. I dont usually post on these sites but this was so good I had to thank you. A little hack for those breaded chicken pattys: I warm the patty in the microwave for a minute and then put it in the toaster. It crisps it up like it just came out of the oven. Or you could just do a double toaster run.


  5. Kyle

    Great walk-through. The balsamic near the end is a nice touch. I was thinking of experimenting with maybe some worcestershire sauce and red onions. We’ll see how it goes. These turned out great though and are good enough to eat by themselves for sure. I just used some last night on some ‘in-n-out’ inspired burgers. Roll your ground beef (I use a mix of ground chuck and ground sirloin) into 2″-2 1/2″ balls. Get your skillet ripping hot (preferably cast-iron), add a splash of vegetable oil, and using a non-slotted spatula and something else to push down (you’ll need to push pretty hard for best results. Big burger nerds use a good sized dowel, I just use a large wooden spoon). Season with kosher salt and ground pepper and let them sizzle for a minute (do not ever season before you have at least formed the patties. This allows your burgers to sear properly and hold in their natural flavors. Adding salt in the mix with break down muscle fibers when cooking which causes crumbly, dry burgers. You don’t want that), until the browning begins to creep up around the sides. Then right before you flip, top each patty with able a tablespoon sized dollop of good old yellow mustard. I know, it sounds weird, but trust me, it’s amazing. Lay on a slice of cheese and let it melt nicely. Toast your buns in butter, add one patty, a spoonful of caramelized onions, a second patty, and then special burger sauce (equal parts ketchup and mayo, a few dashes of garlic powder, onion powder, smoked paprika, and a little bit of sweet relish). You can add whatever accouterments you’d like, but depending on size of the cheese slice, patty size, and whatnot, this burger can get a little messy. So, I like to keep my garden to the side and have a nice salad to balance out the tender, juicy, melty, slight crunch of the burger. Try it out, and thank me later.

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