Caramelized Onions

I know that people say that bacon makes everything better, but I think that caramelized onions will take a dish to a whole new level. Consider this, would you rather have a boring old hamburger, or a patty melt, covered in caramelized onions? I can tell you that I would pick a patty melt every single time, but then again, I'm prone to eating caramelized onions straight out of the pan. In fact, I had to make a second batch because by the time they were done cooking I didn't have enough left to photograph (whoops!)

Another thing I love about caramelized onions is that, while they do take a lot of patience to make, they don't need to be closely supervised. If you're going to be busy in the kitchen this weekend getting ready for the superbowl, consider making a batch of caramelized onions. I'll be posting my recipe for caramelized onion dip this weekend, it's the perfect game time snack and worlds better than store bought dip. 

Caramelized Onions

Caramelized Onions

Cooking Time: 45m - 1 hr


2 Tablespoons unsalted butter (you can use oil, but butter tastes better)
2 or more yellow onions
¼ Cup water


  • Trim the tops and bottoms off the onions, then slice into uniform pieces and set aside. 
  • In a cast iron skillet set over medium-low heat, melt butter. Once butter has melted add onions and stir to coat, then leave the onions alone. 

The key to this recipe is patience, over stirring the onions will cause them to take longer to caramelize.

  • Check onions every 10 minutes, giving them a good stir to keep them from sticking to the pan. If any of the onions look like they are getting really dark, move them to the outer edge of the pan away from the burner, this will slow down the cooking process since the pan isn't as hot along the outer edge. You can also lower the heat as necessary to keep the onions from burning.
  • About 30 minutes into your cooking process, before stirring, add ⅛ cup of cold water to the hot pan. Give the onions and water a good stir, making sure to scrap the bottom of the pan. This will loosen the onions from the bottom and pick up any of the dark bits that have started to form (you want these in your onions, they contain a lot of flavor.) This technique is called deglazing.
  • Repeat the previous step around the 45 minute mark, then continue cooking until your onions have reached a deep golden brown color.
  • Remove from heat and let cool before storing, or use immediately for best flavor.


Caramelized Onions will store in the fridge for up to a week.