Wednesday, December 11, 2013

How to caramelize onions
Caramelized onions

Caramelized onions are one of my favorite condiments/side dishes! They go with almost everything - pulled pork, baked beans, grilled cheese, chilli, and are amazing by themselves or on a piece of toast. I LOVE them.

But let's face it - they are a lot of work. Cutting those tear inducing veggies into thins slices is no easy task. And as they caramelize those suckers shrink so you need many onions! A few weeks ago I bought a hand-held mandoline and I have to say it makes slicing much easier (just try not to cut off a finger). Whenever I make these morsels of delightfulness I make a BIG batch and freeze them in smaller portions. I know some people think the flavour and texture of the onions is negatively effected by freezing but either they have waaay better taste buds than I do or they are full of poppycock.

Just remember to have patience. I don't add balsamic vinegar or sugar to these beauties - I just go slow and let nature take its course. I do use a cast iron pan most of the time because it produces a better colour and seems to take a little less time. Finally, I prefer using yellow onions not walla walla or sweet onions - I think the yellow variety ends up with the best flavour.
Mandoline makes slicing easier and less teary!


So good!


8-10 medium yellow onions
2 tbsp unsalted butter
1 tbsp olive oil
sprinkle or two of salt


Makes about 3 cups.
  1. Over medium heat melt butter and oil. 
  2. As soon as it starts to sizzle, add the onions. 
  3. Stir frequently.Once the onions begin to brown turn heat to low. Stir frequently. 
  4. Onions will slowly caramelize over the next 30-45 minutes. It takes time but it is worth it.


  1. these are so good on so many things. yum!

  2. i love onions too / especially to carmalize them / i only use sweet onions ( Vidalias, Walla Wallas, Texas Sweets or those from Maui / sweet onions dont make you cry when you slice them

  3. I love these so much! I like to make a big batch at the beginning of the week and use them in all sorts of recipes.