Before I show you how to caramelize onions, let’s talk about what it means to caramelize something. It’s the same process that’s used to make caramel, but you can “caramelize” lots of things that contain natural sugars, including onions! What you’re doing is bringing out the natural sugars within the onion while cooking so that you can really taste the sweetness. These caramelized onions are a total flavor game-changer!
How to Store and Reheat
Store leftover caramelized onions in an airtight container in the refrigerator for up to 1 week or freeze them flat in resealable bags or in small portions in ice trays for up to 3 months. Simply add the onions to a dish and allow them to reheat as the dish cooks, or reheat them in the microwave in 30-second bursts until warmed through.
How to Caramelize Onions Step by Step
Melt the Butter: Add 1½ tablespoons of extra-virgin oil and 2 tablespoons of unsalted butter to a medium-large skillet set over medium-high heat. Some of my favorite recipes to add them to are caramelized onion Swiss burgers, caramelized onion bacon dip, hot onion souffle dip, French onion chicken skillet, and butter burgers. Add the Onions: Once the butter is melted, add 1 pound of peeled and thinly sliced yellow onion, 1 teaspoon of fresh thyme leaves, ¼ teaspoon of kosher salt, and ⅛ teaspoon of ground black pepper. Cook the Onions: Cook until the onions start to turn brown in spots, about 5 minutes, stirring frequently. Continue to Cook and Stir: Turn the heat down to low, cover the skillet, and cook 15 minutes more, stirring occasionally. Add a splash of water as necessary if the onions start to stick to the pan or if the pan starts to get too dark.
