Caramelized Onions Recipe (Sauteed Onions)

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Learn the secret to making Caramelized Onions (sauteed onions), so they come out perfectly every time! Sweet and savory, these rich, golden brown onions make the perfect accompaniment to grilled or roasted meats.

Caramelized onions are a versatile ingredient that will add a depth of flavor to any dish. These versatile, savory-sweet onions would also be a delicious addition to burgers, pizza, and pasta dishes.

Caramelized onions couldn’t be easier to make, but you will need about 30 minutes to make them. You don’t want to rush the process, so make sure you have enough time. I guarantee it will be well worth the time it takes to make them.

If you love sauteed caramelized vegetables, make sure to check out our sauteed mushrooms recipe,

Table of Contents:

Ingredients to make Caramelized Onions

Let’s start by gathering the ingredients we need to make my Caramelized Onion recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

Have lots of onions? Make my caramelized onion jam as well!

What type of onion should I use?

My first choice for making this recipe is Vidalia or any sweet onions you enjoy cooking with. Red onions and yellow onions can also be used, but they won’t have the same sweet flavor.

Can I add other seasonings to the Caramelized Onions?

Other seasonings you can add to the recipe are fresh thyme, chopped fresh garlic, balsamic vinegar, Worcestershire sauce, soy sauce, black pepper, and crushed red pepper. The best part about this easy caramelized onions recipe is you can adjust it to your family’s taste preference.

How to make Caramelized Onions

Peel the outer layers off the onions, then slice them down into ¼-inch slices.
*For diced onions, chop the onions after slicing them

Add the sliced onions to a large bowl and season them with the sea salt. Set the onions aside and allow them to marinate for 60 minutes at room temperature.
Place a large skillet (or large frying pan) over medium heat. When the pan is hot, add the butter and extra virgin olive oil.
When the butter has melted, add the onions and the macerating liquid to the pan.
Let the onions cook, stirring frequently during the cooking process, allowing the natural sugars to caramelize (about 20-25 minutes).
When the onions have caramelized and golden brown, pour the vegetable stock into the mixture. This will deglaze the pan.
*Chicken broth, wine (white or red), or water can be used instead of the vegetable stock.
Stir the onions around, making sure to get all of the crunchy, browned bits from the bottom of the pan. When the liquid has been absorbed, remove the pan from the heat.

Grilled ribeye on a white plate topped with caramelized onions

These delicious, sweet caramelized onions will be the perfect addition to burgers, veggie burgers, or patty melts.

You can even make a quick French onion soup by adding beef broth to them.

Ribeye on white plate topped with caramelized onions.

Caramelized onions make a delicious topping for steaks, grilled chicken, or pork chops. You’ll love the sweet, savory flavor of the onions and how they complement grilled meats.

Store any leftovers refrigerated in an airtight container for 2-3 days.

You can also use these delicious caramelized onions to make our French onion dip.

Recipe FAQ’s

Is it better to use butter or oil to caramelize the onions?

Butter adds a rich flavor to the onions, but olive oil and other cooking oils are less likely to darken and burn during the process. I like to use a combination of both, which adds the rich flavor of butter without the risk of burning.

Should I add salt or sugar to the onions?

Adding a sprinkle of salt is essential, as it draws out the moisture from the onions. Adding sugar is a personal choice. It will speed up the caramelization process, but isn’t necessary.

What is the best liquid to add to caramelized onions?

Vegetable, chicken, or beef broth are good choices. But you can also use white wine, red wine, balsamic vinegar, beer, or water.

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