Last Updated on October 16, 2024
Caramelized onions are a fantastic addition to many dishes but traditionally take about an hour to make. Not anymore. Let me show you how to get excellent results in as little as 30 minutes.
Using this easy caramelized onion technique, you can have these delicious onions ready for your steaks or burgers, or to add to soups or make a quick onion dip.
Why You Will Love This Recipe
This quick caramelized onion technique will be the new way that you will caramelize onions. And, since it is so easy, you can have caramelized onions on hand to use every day. They will last for 4 to 5 days in an air-tight container in your refrigerator. Or freeze them for up to 3 months. Take them out whenever you need a boost of deliciousness.
What You Will Need To Make Them
Just a few ingredients are needed to make the onions. First is a good heavy nonstick skillet that provides even heating. Then all you need are onions, oil, salt, water, and a microwave oven.
The onion I used here was a one-pound yellow onion. For the oil you can use vegetable oil, olive oil, or butter.
The Process Used To Make the Caramelized Onions
Cut the onion into two halves down through the root end. Then chop the ends off and remove the skin. Lay the onion flat and slice thin wedges with your knife to produce strands of onion.
Use your hands to separate the onion slices and place them into a microwave safe bowl. Add about a quarter teaspoon of salt and stir the onions around to distribute the salt.
Cover the bowl with a lid, a plate, or microwave safe cling wrap. Place the bowl into your microwave and set the timer to 8 minutes but be mindful that it may not take that long. The microwave is going to soften the onions and have them release a lot of water. Just by using the microwave, you are saving 20 to 30 minutes time it would normally take on the stovetop.
Keep an eye on the onions as once most of the water has evaporated, they will start to brown. Once this happens, take them out of the microwave. I took mine out after 6 1/2 minutes.
Place your skillet on the stovetop, add the oil and turn the heat to medium. Once the oil is hot, add the onions and distribute them evenly in the pan. Cook for a couple minutes then turn them to provide even browning. Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits.
After 4 or 5 minutes the onions will have wilted and start to brown. Add 2 tablespoons of water to the pan and scrape up any brown bits and stir them into the onions. At this point, turn the heat down to medium low. The onions are starting to caramelize and become somewhat sticky and will burn more easily.
Once the water has evaporated the onions will again be prone to burning so add 2 more tablespoons of water. Keep stirring and adding water when it has evaporated.
Continue until the onions are golden brown and caramelized. The onions in the photos cooked for a total of 13 minutes with 4 additions of water. You can continue to cook if you would prefer a deeper brown coloration.
Additions to Consider
To add color to the onions without having to cook longer, you can add additional ingredients.
- Add 1 or 2 tablespoons of reduced balsamic vinegar. (Like Alessi Balsamic Reduction). Or balsamic vinegar and a teaspoon of brown sugar.
- A small splash of Kitchen Bouquet will color the onions without adding sugar.
How to Use Caramelized Onions
The quick caramelized onions are so flavorful and sweet and are a great addition to lots of foods.
- They are perfect with steaks or burgers and work well with blue cheese crumbles.
- Make some French Onion Soup using a flavorful broth with caramelized onions, toasted baguette and melted Gruyere cheese.
- Add the onions to soups and stews for an extra layer of flavor.
- Top a veggie pizza with some caramelized onions.
- Mix up a quick onion dip using sour cream, mayo, or cream cheese with a nice quantity of caramelized onions.
Easy caramelized onions need to be on your short list of recipes to try. They taste great and leftovers are easy to store and use.
Quick and Easy Caramelized Onions
Ingredients
- 1 to 11/2 lbs onions, yellow, white, Vidalia
- 1 tbsp oil, butter, olive oil, or vegetable oil
- 1/4 tsp Kosher salt
- water
Instructions
- Prepare the onions by cutting them in half through the root end then cut off the root and the opposite end. Remove the skin and slice the onion(s) thinly.
- Separate the onion slices with your hands and place the onions into a microwave safe bowl. Add 1/4 teaspoon of Kosher salt and toss the onions to distribute the salt. Cover the bowl with a lid, plate, or microwave safe cling wrap.
- Put the bowl into your microwave and set the time at 8 minutes and high power. Microwave the onions until they are softened and just starting to brown around the edges. This should take 6 to 8 minutes. Remove them from the microwave.
- Place a heavy nonstick skillet onto your stovetop, add the oil and turn the heat to medium. Once the oil is hot, add the onions and spread them out to cover the bottom of the skillet. Cook them for 1 or 2 minutes then turn them over.
- After 4 or 5 minutes they should start to brown slightly and become limp and sticky. Add 2 tablespoons of water and scrape up any browned bits that are forming and stir the water into the onions. At this point, lower the temperature to medium low to prevent burning.
- Continue to stir and add water when the liquid has evaporated until the onions are golden and quite sticky. Remove the skillet from the heat and the onions are ready to use.
Notes
- Store the caramelized onions in your refrigerator in an airtight container for up to 5 days. The onions can also be frozen for up to 3 months.
- For a deeper color on the onions, cook for a longer period or add balsamic vinegar reduction, non-reduced balsamic vinegar and brown sugar, or a small amount of Kitchen Bouquet.
- The onion slices should be at least 1/8 of an inch thick. If they are too small, then will burn faster and stick to the bottom of the skillet.
Nutrition
MaryJo
These caramelized onions are so flavorful and it’s great when you know they’re in the frig ready to add that something extra to lots of dishes. Anyone can make them and they’ll make your foods taste “chefy” and cooking even more fun!