Description
Learn how to make perfectly caramelized onions using a simple stovetop method. These sweet, deeply flavorful onions are slowly cooked to develop rich caramel notes, enhanced with a touch of red wine vinegar for balance. Ideal as a topping, base for sauces, or ingredient to elevate any dish.
Ingredients
Scale
Ingredients
- 3 medium yellow onions, thinly sliced
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 3 teaspoons red wine vinegar
Instructions
- Heat the Skillet: Heat a cast-iron skillet or heavy-bottomed frying pan over medium heat until hot. Add the butter and allow it to fully melt, coating the bottom of the pan.
- Add and Season Onions: Add the thinly sliced onions to the melted butter. Toss them to coat evenly. Sprinkle the kosher salt over the onions and toss again to distribute the salt throughout.
- Cook the Onions Low and Slow: Let the onions cook for 25 to 45 minutes, stirring occasionally. For lightly browned onions, cook about 25 minutes; for fully caramelized deep brown onions, cook closer to 45 minutes. Stirring prevents burning and ensures even cooking.
- Finish with Vinegar: Once the onions have reached desired caramelization, remove the pan from heat. Stir in the red wine vinegar to add brightness and a subtle tang that balances the sweetness.
- Serve or Store: Use the caramelized onions immediately as a flavorful addition to dishes or allow them to cool and freeze in airtight containers for up to 3 months for future use.
Notes
- Use a heavy-bottomed pan like cast iron for even heat distribution.
- Stir the onions occasionally but not too frequently to allow proper browning.
- Adjust cooking time depending on how caramelized you want the onions.
- The red wine vinegar adds a nice acidity to balance the sweetness.
- These onions freeze well; thaw and reheat before using.
