Caramelized Onions

A healthy and sweet component of so many recipes.
Prep Time: 5 minutes
Cook Time: 1 hour
Course: Elements
Keyword: Carmelized Onions, Onions
Cooking Method: Stovetop
Food Category: Vegetarian
FoodOrDrink: Food
Element: Enhanced Components
Servings: 1


  • 1 ea Onion Depending on what I'm making, I generally prefer a large yellow sweet onion.
  • 1 tbsp Olive Oil May require more
  • 1 ea Salt To taste
  • 1/2 tbsp Butter Optional
  • 1 tsp Brown Sugar Optional
  • 1 clove Garlic Optional. Pressed or minced. Can always use more if you like. 😉


  • Slice up your onion. I go a bit on the thinner side myself. Add it to a pot with the olive oil. Stir to coat well. Set the stove temp for low, maybe medium depending on your stove. Stir occasionally. If your onions start looking dry, add a little olive oil to avoid burning.
  • Once the onions have softened, you can add the butter and salt. If you're not using butter, you may need to add a little more olive oil. Continue to occasionally stir.
  • Continue to stir occasionally as the onions cook.
  • Eventually they should be very soft, translucent, and ready to start caramelizing. You can turn the heat up a little at this point. On my stove I never go past "medium" though.
  • At this point you can add the optional brown sugar. It adds a little extra sweetness, but by no means is required. Continue stirring.
  • As the onions brown, continue to stir often to avoid any burning.
  • Once they are almost done, you can add the garlic. Stir in quickly and reduce the heat. We want to get the garlic nice and warm to release the flavor but we don't want to scorch it.
  • Take in that deep caramel color.
  • Remove from heat and put them to use when they're done to your liking. They can be stored in the fridge for about a week. Enjoy!


  • Generally I figure 1 onion per person in terms of serving size depending on what you’re using these for.  It sounds like a lot, but as those onion lose water and caramelize, they really shrink down.
  • Time and temp are critical here.  It’s a process and if you apply too much heat too quickly, you’ll simply burn your onion.  Be patient and take your time.
  • I like to scrap all the burned little parts off the pot and mix in with the onions.  Adds a little more flavor and sticky texture.
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