Golden, Jammy Caramelize Onions (Low & Slow)
Mastering Caramelized Onions is a lesson in patience, but the reward is pure gold. Cooked low and slow for an hour, these onions transform into a rich, savory-sweet staple that elevates everything from burgers to pastas. Make a large batch—they’re the ultimate flavor-building secret to keep in your fridge all week.
Servings: 8 servings
Calories: 155kcal
Equipment
1 Cast iron or stainless steel skillet
Wooden spoon or spatula
Ingredients
- 6 Tbsp unsalted butter
- 5-6 medium Vidalia onions or any other kind of onion, peeled and thinly sliced into half moons, about 8-10 cups
- 2 tsp Kosher salt
Instructions
- Heat the skillet. Place butter in a large cast iron or stainless steel skillet. Heat over medium heat until butter has melted.
- Sauté the onions. Add the sliced onions, then immediately turn the heat down to medium-low. Stir every few minutes, cooking the onions down until the natural sugar release and they take on a deep, golden brown color, about 45-50 minutes total.
- Season the onions. Season with 2 tsp Kosher salt, stir well, then taste and adjust seasoning as needed. Cook an additional 5-10 minutes, until the onions are nutty, caramelized on all sides, and almost breaking apart in the pan. Use warm or at room temperature.
Notes
- Storage: keep for up to 1 week in a fridge.
- If frozen, caramelized onions will keep for up to 3 months.
Nutrition
Calories: 155kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 602mg | Potassium: 298mg | Fiber: 2g | Sugar: 12g | Vitamin A: 265IU | Vitamin C: 12mg | Calcium: 53mg | Iron: 1mg
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