Oh, how I love these!

The two keys to really good caramelized onions seem to be time and low temperature. High temperatures will cause the onions to cook too quickly and burn on the edges. If you don’t have much time, though, as is usually the case with me, you can raise the temperature to about medium. Just be sure to keep an eye on them, and stir them frequently.

I made these specifically for the sandwiches Brooke and I ate at our picnic, but they would be delightful in a warm pasta salad, mashed potatoes, or an omelette.

how to make caramelized onion

2 tablespoons butter
5-6 onions, thinly sliced (I used fewer in the pictures, but it is always better to make more)
pinch of kosher salt
1 tablespoon agave nectar or honey
water

1. Melt the butter in a large pan set over low heat. Add in onions, a generous pinch of salt, and the agave nectar. Stir every now and then for even cooking.

2. As onions dry out, add in a splash of water to keep the onions from burning. Keep cooking over low heat until onions are a warm golden brown. Depending on how hot the pan is, this could take from 30 minutes to an hour. Serve immediately, store in the refrigerator, or freeze.

11 Responses to “how to caramelize onions”

1. roasted bell pepper sandwiches with caramelized onion, grilled chicken, and basil | sophistimom says:

   26 August 2009 at 9:32 pm

   [...] small loaves of ciabatta bread sliced horizontally (recipe coming soon) caramelized onion (click here for the recipe) kalamata olive and artichoke tapenade (recipe follows) 6 ounces (170g) fresh mozzarella 1 chicken [...]
2. Jen T says:

   27 August 2009 at 2:07 pm

   My husband will love these! I have never tried, so this is great. Thanks!
3. grace says:

   30 August 2009 at 1:03 am

   isn’t it just PHENOMENAL how an icky, bitter, and utterly unpleasant (to me) raw food can become sooo very luscious and delightful? lovely how-to.
4. Connie (the write one) says:

   31 August 2009 at 7:53 am

   I love carmelized onions. I had a friend who used to make pizza with carmelized onions, kalamata olives, and feta. Fabulous!
5. Keri J says:

   31 August 2009 at 1:51 pm

   Just last night I had to look online to figure out how to carmelize onions! Wish I would have checked here first. I put them on pizza crust with mozzarella, gorgonzola and pears. yum-ee.
6. TasteHongKong says:

   2 September 2009 at 4:28 am

   Deal, I will make more and spare some for making soup. Thanks.
7. Joanna in the kitchen says:

   2 September 2009 at 6:59 am

   I love such carmelized onion. Soooo good.
8. Jen @ MaplenCornbread says:

   2 September 2009 at 3:17 pm

   I loveeeee caramelized onions!!! Yours look SO good!
9. how to make your own perfect mashed potatoes | sophistimom says:

   21 November 2009 at 11:53 pm

   [...] Sometimes I like to top my mashed potatoes with caramelized onions or shallots when I serve them at the table. You can do whatever you want. share and [...]
10. panini party says:

    25 May 2010 at 7:16 pm

    [...] (recipe follows) 6 ounces fontina cheese (or another melty cheese), sliced 4 roasted bell peppers 3/4 cup caramelized onions 1 large bunch fresh basil 1 pound cooked chicken (recipe for chicken in parchment paper [...]
11. Hot and Healthy Mom • Best. Sandwich. Ever. says:

    2 August 2010 at 8:14 am

    [...] small loaves of ciabatta bread sliced   horizontally caramelized onion (click here for recipe) kalamata olive and artichoke tapenade (recipe follows) 6 ounces fresh mozzarella 1 chicken breast, [...]