Sweet Caramelized Onions

These sweet caramelized onions are tender, savory, sweet, and the ultimate topping or condiment. Although these take about 40 minutes to cook, they’re so worth it and last in the fridge for up to 5 days!

Enjoy these sweet onions on top of steaks, burgers, salads, grilled cheese, and hot dogs.

Best Onions To Use

Although some onions are much sweeter than others you can use any type of onion you want. Red onions, yellow onions, white onions, and Vidalia onions are all great. If you find that your onions have a bitter taste, add a pinch of sugar. Sugar not only adds sweetness but also helps the onions caramelize quicker.

Ingredients Needed

• Onions – I used yellow onions but again feel free to use red, white, or Vidalia onions instead. Just make sure you cut the onions into thin slices (about 1/8-inch thick).
• Oil – Any type of oil will work.
• Sugar – Completely optional but I like adding a pinch of it to make the onions extra sweet. Brown sugar or white granulated sugar works.
• Salt – You’ll need salt for flavor.

How To Cut The Onions

Slice off the ends of the onions, cut them in half, and remove the outer layer of the onions. Place the onions cut side down on a cutting board. Slice the onions lengthwise or from stem to root. You can do half moons or onion rings. If you want to cut the onions into rings, don’t cut the onions in half.

What Type Of Skillet Should I Use?

Any heavy bottom pan or cast iron skillet will work.

Top Tips For Perfect Caramelized Onions

• To keep the onions from drying out, add a splash of water every 15-20 minutes as they cook.
• Don’t overmix the onions, doing so won’t allow the onions to brown and get a nice crust. But also, make sure to give them a stir every 7-10 minutes so they don’t burn.
• Cook the onions over medium-low heat for at least 35-40 minutes or until they acquire a rich brown color.
• For extra flavor, add butter and fresh thyme, if desired. You can also add a splash of chicken stock, wine, or balsamic vinegar.
• Feel free to double or triple this recipe. You can use as many onions as you like, keep in mind that the longer the onions cook, the more they will reduce. It may seem like a lot of onions while they’re raw but once they caramelize they will shrink. I got about 1/2 cup of caramelized onions from two large yellow onions.
• Use a sharp knife to slice the onions.

Storage

Allow the caramelized onions to cool completely then transfer them to a mason jar, storage bag, or plastic air-tight container. Refrigerate for up to 5 days. You can enjoy these at room temperature, hot, or cold.

More Recipes You Might Enjoy…

• French Onion Dip
• Crockpot Mashed Potatoes with Caramelized Onions
• French Onion Soup
• Beer Battered Onion Rings

Tried these sweet caramelized onions? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!