Making caramelized onions is an art, not a science—but this recipe gives you a reliable roadmap. Slowly cooking sliced yellow or white onions in butter transforms them from sharp and crisp to soft, savory-sweet, and deeply browned. How far you take them depends on the job: Stop at golden brown for softer, jammy onions, or keep going until deep brown with slightly crisp edges for an intensely caramelized burger topping.
The key is a wide pan and a little patience. Plenty of surface area helps moisture evaporate efficiently, while moderate heat lets the onions soften and brown gradually, without burning.
Make a batch now and thank yourself later. You can even double it for practically the same amount of work and time. Caramelized onions keep for up to a week in the refrigerator and even longer in the freezer. Use them as the foundation for French onion soup, spoon them over scrambled eggs, tuck them into sandwiches, or stir them into dips and pasta.
Caramelized onion FAQ
How long does it take to caramelize onions?
For deeply caramelized onions, plan on 45 minutes to an hour. You can stop earlier if a recipe calls for blond or golden-brown onions; color and texture are better indicators of doneness than the clock. Need a more hands-off version? Try caramelizing onions in the oven →
What should caramelized onions look like?
Fully caramelized onions should be deeply browned, substantially reduced, and very soft but not mushy. Some crisp edges are fine, but blackened bits can taste bitter.
Why aren’t my onions caramelizing?
They may simply need more time. Onions release plenty of moisture in the early stages of caramelizing. Significant browning won’t begin until much of that water has cooked off. A crowded pan can slow this process; use a wide pan with plenty of surface area to speed things along. Once the onions begin browning, keep the heat moderate so they caramelize gradually without burning.
How do you keep caramelized onions from burning?
Stir regularly and lower the heat if they’re browning too quickly. If the bottom of the pan starts to burn, add a splash of water or broth and scrape up the browned bits.
Can you freeze caramelized onions?
Yes. Let caramelized onions cool completely, then freeze them in small portions so you can defrost only what you need. Add them straight to soups, stews, and sauces, or thaw them before using in eggs, sandwiches, and other dishes.
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What you’ll need
Chef's Knife
$34.53 At Amazon
Cutting Board
$10 At IKEA
Large Saucepan
$60 At Amazon
Wooden Spoon
$7 At Amazon
Recipe information
Total Time
1 hour 15 minutes
Yield
Makes about ½ cup
Ingredients
2
2
Need to make a substitution?
Preparation
Step 1
Halve 2 large onions (about 1 lb.) through root ends. Using the tip of your knife, cut a V-shaped notch around each root to remove (this will ensure that all slices separate when you cut the onion). Place 1 onion half on a cutting board so root end is facing you, then thinly slice lengthwise (¼"–⅛" thick), starting at one side and working all the way to the other (your knife will run through root halfway through; you are not starting or ending at root end). Repeat with remaining onion halves.
Step 2
Heat 2 Tbsp. unsalted butter in a large saucepan or high-sided skillet over medium until melted and sizzling. Add a couple of large handfuls of onion slices and cook, stirring constantly, until softened and starting to turn translucent, 1–2 minutes. Add remaining onion slices a few handfuls at a time, repeating cooking process after each addition. As soon as all of the onions have been cooked, season with a pinch of kosher salt.
Step 3
Reduce heat to medium-low and continue to cook onions, stirring every few minutes and reducing heat a little if sticking or getting too brown in any one place, until blond, 15–20 minutes more.
Step 4
For onions that are both softer and more caramelized (for a patty melt or onion dip), continue to cook, stirring often and adding a splash of low-sodium chicken broth or water if the bottom of pan starts to burn, until unmistakably golden brown, 15–20 minutes more.
Step 5
For extra-dark onions (the kind that make for a great burger topping), continue to cook, stirring often, until slightly crisp and starting to almost blacken around the edges, 10–15 minutes more.
Step 6
Let onions cool in pan before using.
Do Ahead: Onions can be caramelized 1 week ahead. Transfer to an airtight container and chill.
Editor’s note: This caramelized onion recipe was originally published on August 3, 2017; it has been updated for style. Head this way for more of our favorite onion-forward recipes →