Caramelised onions are a rich and sweet addition to many dishes, adding depth and a savory-sweet complexity that enhances everything from burgers and sandwiches to pizzas and pastas. Slowly cooked over low heat, the natural sugars in the onions break down and create a deep golden-brown color and intense flavor. Whether you’re using them as a topping, mixing them into recipes, or serving them as a side, caramelised onions are a versatile and delicious way to elevate your cooking.
Ingredients
- 4 large yellow onions, thinly sliced
- 2 tbsp olive oil or butter
- 1/2 tsp salt
- 1 tsp sugar (optional, for added sweetness)
- 1-2 tbsp balsamic vinegar (optional, for extra flavor)
Instructions
- Prepare the onions: Peel and thinly slice the onions into half-moons.
- Heat the pan: In a large skillet or sauté pan, heat the olive oil or butter over medium heat.
- Cook the onions: Add the sliced onions to the pan and stir to coat them in the oil or butter. Reduce the heat to medium-low and sprinkle with salt (and sugar, if using). Cook the onions, stirring occasionally, for about 30-40 minutes. The onions will soften and gradually turn golden brown. Stir more frequently toward the end to prevent sticking or burning.
- Optional balsamic glaze: If you prefer, add balsamic vinegar in the last 5 minutes of cooking for a rich, tangy sweetness that complements the caramelised flavor.
- Serve or store: Once the onions are deep brown and fully caramelised, remove them from the heat. Serve immediately or store in an airtight container in the refrigerator for up to a week.
These caramelised onions are a delicious way to add depth and sweetness to any dish, making them a go-to ingredient for enhancing savory recipes!
