Caramelized Onions



Serving size

about 1 Tbsp
60 minutes

Caramelized onions will keep well, refrigerated, for 3-4 days.

Caramelized Onions


4 large White onions (see recipe notes regarding choice of onions)
2 Tbsp. Olive oil


Julienne the onions.

Heat a saute pan over mediium heat. When the pan is hot add the oil.

Add the onions. Keep the onions moving in the pan so that they do not burn.

The onions will soften, lose volume, and release some moisture.

Continue cooking for 45 minutes to 1 hour, stirring every few minutes.

If at any time the onions start to burn or stick to the pan, add 1 Tbsp water to realease them and reduce the heat.

Cook until the onions reach the desired deep brown color.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

All onions will caramelize, but because sweet varieties have slightly higher sugar content, they tend to have a richer finished flavor. Sweet varieties include Vidalia, Walla Walla, Maui, and any that have “sweet” in the name.

"An onion can make people cry, but there has never been a vegetable invented to make them laugh."

Will Rogers