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Caramelized onions in a cast iron skillet.
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Quick and Easy Caramelized Onions

Caramelized onions that you can make in 30 minutes time and use them on steaks, burgers, soups, or even pizza.
Course Condiment, Vegetable
Cuisine American
Keyword caramelized onions, easy caramelized onions, quick caramelized onions
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6 servings
Calories 51kcal
Author Joe Boyle

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

  1. 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.
  2. 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.
  3. 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

Calories: 51kcal