Recently I saw an idea/recipe in Bon Appetit about three stages of caramelizing onions. In the past I have just made them to a golden brown for every recipe. Sometimes I have kind of scorched them where they were no good or even under cooked them where the recipes have no depth. Most times they have turned out beautifully. Now I have a picture to go along with the taste of each stage. These onions are a little tricky to make as you need to be using the right temperature, stirring occasionally and then more frequently as they are almost done. You need to be on constant watch as they cook.
Over the years I have made many versions of caramelized onions using sweet, white or red; different ingredients; some were done in the slow cooker, others were made specifically for soup, a dip or maybe on top of pizza. I’ve made big batches and little batches depending on the recipe.
Ingredients vary and can include butter, which has a tendency to burn or more commonly oil, or a combination of the two. There is always kosher salt and sometimes pepper and maybe an herb such as thyme. Sugar might be added to aid the caramelization process but this can also make the onions burn. Often they are deglazed with wine or vinegar to scrape up those browned bits.
Some of the rules, always use a wide skillet – you do not want to crowd the onions, otherwise they will steam and not caramelize. You want the water to evaporate and for the onions to caramelize naturally. For 1 onion I used my heavy copper 9-1/2-inch skillet; for 2 large onions a 12-inch skillet should be fine. I like to use a heavy duty skillet such as copper or all-clad so you can scrape up the yummy browned bits.
Since this was posted I made more caramelized onions (golden brown stage) and used 2-3 onions, instead of just one. The time to get these perfect was 60 to 75 minutes.
Cut the onions 1/8-inch thick as you want to prevent them from drying out and sticking to the bottom of the pan. Some suggest adding water if this happens, but you should try to avoid doing this. You are only putting more moisture back into the onions. If you cook them low and slow you should not have this problem. You need to pay attention and see if you need to turn the heat down or stir them.
Do not be in a hurry – you want to cook them slowly. Keep the temperature on medium-low throughout the whole cooking time. Do not raise or lower the heat. The onions I made (1 whole large onion for each stage) took from 35 to 45 minutes. You want to coax the onions natural sugars to caramelize.
Using Grape Seed Oil was suggested as it is a neutral oil; peanut and vegetable oils are also neutral. You don’t want your oil to add its own flavor to the onions like sesame, chili or walnut oils would. At least for these onions – recipes will vary but to have some simple, but delicious caramelized onions, follow these guidelines. I did and they turned out perfect as you can see in the pictures below. You can always kick them up a notch (love Emeril’s famous words) by scraping up the browned bits in the bottom of the pan or deglazing the onions with some wine.
The following are the three stages:
Blonde onions are ideal for French Onion Soup – these still have a little bite!
Golden brown onions are cooked a tad longer and great for onion jam (see recipe below), Caramelized Onion Dip or Caramelized Onion Sourdough Biscuits.
Deep golden brown onions are great for your burgers or steaks – but you need to watch them and stir frequently towards the end of the cooking time so they do not burn.
One very large onion gets you about 1/2 cup of caramelized onions.
Caramelized Onions
- 1 large onion, cut in half and sliced 1/8-inch thick – I then like to cut them in half again
- 1-2 tsp. Grape Seed oil or any neutral oil
- sugar, just a sprinkle for caramelized onions for your burgers (optional) I did add a little in the deep golden brown onions
- kosher salt – just a sprinkle or two at the end of cooking
Heat the pan on high, add the grape seed oil, thinly sliced onions and baking soda. Toss to coat the onions well with the oil. Reduce the heat to medium to medium low (just depends on your stove and the skillet you are using). After ten minutes add a little sugar if desired. Cook, tossing the onions occasionally. I also scrape up all of the browned bits every now and then. The three stages below took me from 35 to 45 minutes to reach each color. Please remember these are only guidelines and the cooking time will vary; judge the onions by their color. Add the salt at the end of the cooking time so as not to draw out the water of the onions.
For the first fifteen minutes I let the onions cook; then I toss them and let them cook another 10 to 15 minutes and toss again. After that I pretty much look after them every few minutes to see if they are browning too much or perhaps sticking.
Comment: I read you can add a pinch of baking soda to the onions and oil and cut back on the cooking time. I have not tried this yet.
Recipe by cookingwithauntjuju.com
Everyone seems to enjoy these special onions so I am taking a big batch to Fiesta Friday #97 where the party is just beginning. Thanks to Angie, our host, and co-hosts Liz and Johanne.
Look at this filet topped with melted blue cheese and the finishing touch of caramelized onions. Triple yum!
Onion Jam (America’s Test Kitchen):
- 1 cup caramelized onions (you will need to caramelize 2 very large onions)
- 2 tbsp. dark rum (too much – I would cut back by 1/2 to 1 tbsp.)
- 1 tbsp. brown sugar
- 1 tsp. fresh thyme, minced
- 1/2 tsp. cider vinegar
Pulse the above ingredients in a food processor to a jamlike consistency, about 5 pulses. Season with kosher salt to taste. This is good spread on sandwiches or anything you would like.
I did not add any salt and I would reduce the amount of rum by 1/2 to 1 tbsp. I also used the deep golden brown onions.
For another excellent jam recipe see Bacon Jam.
Caramelizing onions is such a process, really great breakdown Judi. I rarely make them because it just takes so long but they really are wonderfully delicious and I should give this a try.
I really liked the idea of the pictures showing the different colors and stages of caramelizing. I will refer to my post often when I make these scrumptious onions.
Caramelized onions is such a favorite of mine. I make a tart with nothing but it, and it’s always a great success. I love all the stages you’ve shown here. Beautifully explained and photographed. 🙂
Thanks so much Ronit – I love these onions too. Is your tart posted? That sounds really delicious 🙂
The tart recipe was posted quite a while ago. If interested, check under this link:
https://ronitpenso.wordpress.com/2014/02/08/onion-tart/
Thanks – I just checked out your tart recipe and it sounds perfect. Like you I find cream/cheese too rich and it distracts from the onions. Thanks for sharing and your other two recipes using the onions. I like your pictures too 🙂
Thank you Judi. I’m glad you liked the recipes and photos. I’m going to try your onion jam soon. 🙂
Oh you caught me there Aunt Juju, just love love love this….yummmm
There is not a lot of fat involved so you are getting the natural taste of the caramelized onions – they are good!
Love this – my tip is to find the most patient adult in the household – and then elect them to caramelise the onions, it works every time, if I do it myself I always end up doing something else in parallel and they burn…
Patience 🙂 I found that the pictures and the guidelines/instructions really helped me make these just the way I wanted. I have burned a few too, but not any more!
Ah yes Patience – one of my old bosses used to call me Polianthus Patience Constance …..and I am pretty sure she was teasing me..
Great post Judi! I love good caramelized onions, and there is more to it than just cooking them to death.
Thanks Julie – I think everyone loves these onions one way or another. They are a little difficult to make, you just need patience and careful watching as they caramelize.
Very informative and interesting post, Judi. Caramelized onions are a decadent, secret taste in many recipes, internationally. Caramelized onion was my very first recipe post, and to this date the most viewed. I’m still very surprised by it. 😀 )))
Thanks Fae – it was just a short little paragraph with a picture and I just loved it. Wanted to share it with everyone as it sure helped me. I will have to check out your recipe – my most viewed is Stuffed Cabbage Rolls!!! Go figure… 🙂
I love onions and especially caramelized ones! This is a great step by step for us to follow! Wonderful! Onion jam? yummm
We all love onions, don’t we, especially when they are caramelized. I plan to make more and keep a supply in the freezer 🙂
oh yes yumm! Do they keep well?
Yes, I think they do. I’m not sure how long as I seem to use them within a couple of weeks. I make small batches (1/2 cup) and freeze them in small containers.
ok good to know!
Love caramelised onions!! Very useful post 🙂
Thanks – that’s what I was hoping to accomplish – providing a post people would appreciate 🙂
And you succeeded 🙂
There’s nothing quite like caramelizing onions and the different stages that it goes through. Well thought out post Judi.
Thanks Loretta – these onions are so good and a must in my fridge or freezer. They add a special flavor to many recipes.
This is the perfect guide for me! I love the bit about the different type of onions. Happy FF, and have a marvelous weekend. 🙂
Me too Kaila – I like being able to see the pictures and the different stages of caramelization. They do take time and patience. Enjoy your weekend – on the milder side here as the temp is going to reach 50 today – very unseasonable 🙂
Wonderful tutorial, I like you have listed the uses for the different stages. I have found that deeply caramelized onions keep quite well and can be frozen in a small jar. Love them mixed into a scrambled eggs or in a grilled cheese sandwich.
Thanks Liz – actually all three stages can be frozen; I use them too often to keep them in the freezer very long. They are so good and add such great flavor.
I love caramelized onions–they’re such a great topping! Thanks for sharing your tips in making them!
You’re welcome Nancy – I love them too 🙂
I reckon a bowl of these lush onions with some rice would be heavenly.
What a great idea!!! I often sweat some onions for my rice pilaf, but these caramelized ones would be heavenly.
Thank you for bringing this excellent tutorial on making caramelized onions to FF, Judi! My have had so many people tell me they don’t know how to make them. And they are such tasty additions to so many dishes!
You’re welcome Johanne – looks like you’re having fun co-hosting! Tell people to read my post and that should help them understand the process. A lot of time and patience but worth it 🙂
What heat tips, and that jam sound delicious!
Thanks – I just posted a picture of the jam which is delicious. I would cut back on the rum and I did not add any salt. I also used the deep golden brown onions.
This is a very useful post! I learnt a lot about caramelizing onions. Thanks for sharing. I am saving it.
Thanks so much – I hoped to give anyone a better understanding of the process. The pictures help!