How to Caramelize Onions

By Krissy

Ingredients

• Several medium or large onions, yellow, white, or red
• Olive oil
• Butter (optional)
• Salt
• Sugar (optional)

Preparation

Step 1

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. Or you can do what I did with this batch, eat it straight up. What are your favorite dishes to make that use caramelized onions? Please let us know in the comments.

Quantities depend on how much caramelized onions you wish to make. In this example, 5 large raw onions yielded about 2 cups caramelized onions.

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Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out. After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick, by the way, to keeping the onions from drying out as they cook is to add a little water to the pan.

Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.

Hi Bill, I tried the baking soda trick last week and found that it foamed up the onions a bit and made them a little mushy. I honestly didn't see any increase in cooking time and was disappointed as I had heard that it would speed up the process. However, I didn't add the baking soda until 10 min into the process, so maybe that had something to do with it. The taste was great though. Glad it worked for you. I may try again with fewer onions, or a little more baking soda, and the baking soda put in at the beginning. ~Elise

I appreciate how you cut the onion. It's nice to see that other people recognize the classic way to cut onions for caramelization, french onion soup, etc... Thanks for the blog, I make it a part of my routine every day.

I love caramelized onion with chopped canadian bacon and american cheese in an omlette! They are also great on pizza with extra sauce, grilled chicken and cheese, or added to lightly sauteed spinach - yummmmm :) I think I like them best next to a pan seared filet finished in the oven with a nice demi glace made from the cabernet I serve with dinner. Now if only I could get caramelized onions to like me as much as I like them :)

Can you freeze caramelized onions? I love to use them for topping pizza, and it would be great to make a big batch and have them on hand to sprinkle here and there.

My fried potatoes with caramelized onions are always in demand at family gatherings. I rinse cubed potatoes in cold water until the starch is gone. Brown well in oil (or bacon grease for the best flavor). Add salt and pepper to taste and toss with a lot of caramelized onions just before serving.

I'd love to make this... but what about the onion tears? ouch!

I like to make a really easy galette with gorgonzola, chicken and caramelized onions.

I love to stir caramelized onions into mashed potatoes. Pure heaven.

I love caramelized onions, we actually sprinkle some on top of hearty soups, at times we also add a little bit of dried mint to it during the cooking process. So good!

I like to make focaccia and cover with caramelized onions as a topping. They are delicious.

Yeah, they are great in omelettes, but don't mix them in to the beaten egg. Try folding a batch of caramelized onion and a few sprinkles of black pepper into the middle of the omelette right after you pour the eggs into the pan, then fold the omelette over the onions. That gives you a really nice hit of flavor. Also. don't cook your omelette too dry. Tastes best when it still a bit runny--baveuse (sp?)

Ever try caremelizing onions in an electric skillet? I've never done it but I heard that since the heat is better regulated you can actually set the skillet to med/low and forget about them. You don't have to tend to them at all just leave alone for 30 minutes to an hour and presto you have sweet delicious carmelized onions. I'm hungry for some French onion soup now!

My favorite way to eat caramelized onions is in a Danish dish my mom makes - Boef med Log (beef with onions). She caramelizes onions, puts them to the side, then makes about 6 patties out of ground beef (or ground sirloin, for a leaner meal), cooks them in the same pan as she did the onions, then pulls the patties out and sets them to the side. Once all the oniony and beefy goodness is in the pan, she makes a pan gravy, using Kitchen Bouquet to darken it up (and of course scraping up all the yummy dark bits on the bottom of the pan!), then puts the patties BACK in the gravy, and puts a "dollop" of onions on top of each patty. Serve with boiled potatoes and hope you're the last one to get yours out of the pan (so you can snag all the yummy carmelized onions that fell off others' patties into the gravy)..... (or that you're the first, so you can be first to get seconds!).... mmmmmmmmmm

Caramelized onions, bartlett pears, creamy cheese(we used goat). She caramelized the onions and when they were finished, added the pears until they were tender. Then, we spread it on a Trader Joe's pre-made pizza dough(I think it was the garlic one) and then topped with cheese. Then baked until the dough was crunchy and the cheese was warm. IT WAS TO DIE FOR!!!!! :)

Thanks for the recipe, I've been needing to know if there's a special way to make caramelized onions. I love moujadara - Lebanese dish of rice & lentils topped with caramelized onions- and want to try to make my own...without burning the onions!

There's a Lebanese dish with lentils, bulgur and you top it with lots of caramelized onions and you can put Lebanese salad on top, too. It's delicious and healthy. In fact, I should make it this weekend.

As for the hamburger "sauce," I think this is inspired from an episode of "Good Eats." Take some onions, a bit of mayo, a bit of sour cream (I don't have exact amounts, but you want the onions coated but not drowning), some tarragon, black pepper, and salt, and mix together. Place on the bottom bun of a hamburger or cheesburger, then place the burger right on top. Something about the juices of the burger mixing with this sauce is magical.

The last one is my favorite, by far, and we use it a lot on "meatless Fridays" for Lent. As with the chicken, if you are slow cooking beans and rice, you are free to cook those onions. Even a boxed/bagged beans and rice package is elevated when you add carmelized onions as an accompaniment. We love to make our beans and rice a little on the spicy side, then serve them almost like nachos---beans and rice, tortilla chips, grated cheese, salsa, sour cream, and of course, carmelized onions. I really can't make beans and rice without onions anymore, it has become such a part of our tradition. DELICIOUS!

Caramelized onions make the perfect finishing touch to my blue-cheese and pear pizza :)

After I cut the onions, I put them in the microwave on high, covered, for 10 or 15 minutes - longer for more onions. Then I put them in a heated pan with olive oil and they caramelize in minutes. Add some brandy or dry sherry, cook down, add broth, bay leaves and thyme, and simmer for onion soup.

Add to a savory bread pudding for extra taste.

Mix with peas for a side dish.

When I make caramelized cabbage for soup, I use a rich beef broth and then finish the soup with a dollop of sour cream and a sprinkle of caraway seeds. I call it Polish Onion soup.....

I use a commercial stove, which doesn't have a very low simmer, so when the bottom of the pan gets a little too dark and crusty during the caramelization process, I turn the heat off (or way down) for a few minutes and let the fond melt into the onions until the pan's bottom is clean again. This technique actually speeds up the caramelization process, by using several alternations of hotter and cooler temperatures. Plus, it's a life saver if you neglect to stir the onions often enough and they start to burn.

A favorite appetizer of mine is to make small

Love onions this way all by themselves - Yummy. I will now try to make soup - thank you for the suggestion. I will also try them in a grilled cheese sandwich. Raw onion inside a grilled cheese makes the whole sandwich taste like onion rings - of course you have to use american cheese.

A dish that I make for holiday meals is to take a bag of frozen pearl onions (or fresh if I can find them) and then caramelize them similar to this (except I use butter instead of olive oil).

I double caramelize them though. After the natural sugars start to caramelize I add more sugar and then let it caramelize too. So the onions end up with a candied covering.

I hope you enjoy this recipe using caramelized onions combined with apples and beets. My Granddaughter made it for Thanksgiving and we loved it. She will be so happy I shared it with all of you! I was thinking of not using the blender, just mixing it together sort of chunky like. Granddaughter put it all in the blender and it was a great side dish. The combination of onions, apples, beets is so surprisingly good, give it a try!!

Boil beets w/ 2 T salt

simmer for 40 min-1hr till tender

saute onion in butter in pan and cook covered on med heat for 25 minutes stirring occasionally

peel, core and chop apples and add to onions, then add sugar , 1/2 t. salt and vinegar (plus jam if using it)

simmer uncovered 15-20 min until tender

transfer saute and cut up beets to blender

What make is that beautiful saute pan of yours? I am thinking of adding another pan (a steel one for the first time!) to my collection and this looks close to what I had in mind. Thanks!

Reminds me how sweet onions can be. I make a chicken stew recipe that is FULL of onions and garlic, and I was surprised the first time I made it how sweet and bright the broth is, not "onioney" or sharp at all.

Ohhhh, is there anything better than caramelized onions? I make mine a little differently, inspired by a Marcella Hazan recipe for pasta with smothered onions. First, I slice the onions thinly into half-moons (a mandoline makes this really easy). Then I heat oil on low, add the onions and stir to coat, add a pinch of salt, and cover. As long as you leave the heat really low, the onions can cook like this for a really long time without drying out or browning. After about an hour (longer is better but I am never that patient!) I take off the cover, turn up the heat to medium-high-ish, and stir frequently. It usually only takes 5 minutes for the onions to turn a deep, rich brown color once they've simmered for so long. And they are out of this world!

I love caramelized onions on homemade pizza! Yum! Love balsamic vinegar with them. Thanks for the reminder. Maybe I'll make pizza this weekend!

These look amazing and so perfectly cooked! The only problem that I have with caramelized onions is that I keep eating them straight from the pan and they never, ever seem to make it to my final dish.

Thanks firstly for generously sharing your recipes with us. I always caramelise my onions when I make a bolognaise sauce as it sweetens the tartness of the tomatoes. I also make my frittatas with 3 or 4 onions which I caramelise before adding the other ingredients. It seems to add a richness to the flavours.

Eggs & Onions....after the onions have caramelized, pour in beaten eggs and fresh grated Gruyere - scramble until eggs are just set and cheese is melted. The result is a sweet, salty, gooey delicious breakfast...add in a piece of sourdough toast with butter - perfect! Think I'll go make some now!

Use the caramelized onion, blend them use as a thicking to make gravy in place of flour.

Love them! Vidalia Caramelized Onion Tart which can be made with Sweet Yellows when Vidalias are out of season. Topped on Gruyere Stuffed Meatloaf; pure magic. Top Beef Stroganoff with them! Decadent on Flank Steak & Havarti Hoagie; sort of a gourmet Philly Cheese Steak; smear it with horseradish & some champagne mustard, need I say more.... OMGosh; divine! Always make more than you'll need for obvious reasons.

Oh I got it, everything, I just love them! and I can add them to almost everything and urs looks simply heavenly, will make very soon.

2. Add 8 oz. DRY pasta, either angel hair or birds nests. Cook and stir for 4-6 min. or until pasta is browned. Add caramelized onions and 2 cups water to skillet. Bring to a boil and reduce heat. Cover and cook 5 min. Uncover and cook 5 more min. or until pasta is tender, stirring occassionally. Serve imediately.

I have several favorite ways to use caramelized onions. A simple Gruyere panini with caramelized onions is the stuff of dreams. They are also delicious in a Spanish tortilla, and my stews frequently start with caramelized onions. The flavor they add to the broth is wonderful.

Salvation Army. Great place to find classic old cookware. ~Elise

I love sauted onions (I know, not quite caramelizing, I just don't have the patience ;) ) but I also prefer to use a little butter, I think it's a better flavor contrast to the onions. But I don't put it in at the beginning. I heat up the pan, toss in the onions, and when they start to brown a little (the natural moisture in onions keeps them from sticking/burning to a decent pan), then I put in a pat of butter, and they really start to brown up nicely. Then I like to add teriyaki sauce, and cheese, and when the cheese is all melted, I eat it just like that!

You can also carmelize onions in a slow cooker - slice onions, add butter and then cook on low for 18-24 hours (we leave the crock pot outside so our house doesn't smell too much). They brown great, and then also have lots of liquid you can use in onion soup. They also freeze well, so I make a large soup and then freeze small packets for use in other dishes later.

My aunt taught me to add a splash of milk if you want to caramelise the onions a little faster. It really works great, I us caramelised onions for topping vegetable biryani & for making home made bread using caramelised onions and olives.

Hi Darryl, Vidalia is an exceptionally sweet onion with which you can use to make caramelized onions. I've used yellow and red onions, but basically all onions have enough sugar in them to sufficiently caramelize. Personally, I don't really see much difference between them once you've cooked them down. ~Elise

I am confused about one thing. In the beginning you talk about caramelizing by slow cooking the onions (Caramelizing onions, by slowly cooking them in a little olive oil ...) In the directions, you heated the oil/butter till shimmering, on med-high heat, and added the onions. Only after 30 mins, you mention possibly turning down the heat a bit. So do they really cook slowly on med-high heat for 30 mins?

Yes they do, if you are starting with a lot of onions, which you should because they cook down so much. But stovetops differ. The guideline is cook to brown, not burn. On my electric cooktop, that setting is about 8 on a scale of 8 to 10. If you think they are too much at risk of burning, or drying out, dial down the heat. But you do want them to brown, which requires them sticking to the pan. When you stir them, the moisture from the onions will deglaze any browned bits stuck to the bottom of the pan. ~Elise

Carmelized onions are the best! They are also the basis for alot of Jewish cooking. We make egg salad with carmelized onions. It is very easy. Just make a plain egg salad (mashed hard boiled eggs, salt, pepper and mayo) and add the onions. If you let it sit in the fridge overnight, the onions really meld into the egg salad and it is out of this world. I serve it as an appetizer with crackers or matzo on the Jewish holidays.

I made 101 Cookbooks Onion Dip that you have a link for and let me just say, WOW! - unbelievable! I'll never go back to a mix again!

Love sauteed onions and, thanks to you, now know correct process to fully carmelize onions. Now my onion soup will be even better. Have added sauteed onions to middle of grilled cheese, grilled cheese with bacon and even fried bologna sandwiches. In my family, sauteed onions are added to cooked cabbage and also mashed potatoes for pierogi fillings. Also have been added to the melted butter drizzled over the cooked pierogi. Love them!

My favorite is extra garlicky guacamole with caramelized onions on a wheat tortilla.

I'm going to make pizza tonight! Bacon, carmelized onion, roasted garlic, a little blue cheese, all on a great pizza dough (I make batches almost weekly that I freeze or refridgerate, though the Trader Joe's dough is great too!) This post made me so excited, I can't wait.

Just add the caramelized onions into eggs and fried them together ! Delicious :)

Carmelized onions are so versatile! After carmelizing, I spread them over raw dover sole, then baked at convection setting for 25 minutes; served fish and onions on top of cumin mashed potatoes (just mixed in cumin powder in my homemade mashed potatoes right before serving). Adding steamed haricots verts and an herb salad dressed with olive oil, lemon juice, chevre, and fresh figs.....mmmm Heaven!

I am not sure I should call them "caramelized" anymore now that I have read your recipe but, after I sauté RED onions in little olive oil and a pinch salt, I add white vinegar and white sugar so I literally get an onion-tasting caramel that I put on hamburgers for an extra sweet&sour taste.

Hi, I did not want carmelized onions for something I plan on making tomorrow. But yes, I love carmelized onions as well. I can also eat them by itself or with anything else. However, in going through and looking, I found what I was looking for. It is the picture on the right above step 2, where they are lightly browned. (It's like how they are when I order Kyoto's Express) I plan on making a teriyaki sauce and pour it over rice, broccoli, chicken, and the onions. And I could not find how to do that because I thought there was a certain way to make it...so thanks!

I tried this recipe last night and utterly failed. All my onions did was burn. After you heat up the oil on medium-high heat, what heat do you do the rest of the cooking on? Obviously mine was up too high, and I've been craving these onions like crazy! Help!

Every stovetop is different. Medium high on a high output gas stove is like high heat on an average electric stove. You need to adjust the temp for your stove. The onions should not be burning or drying out. It also helps to use a thick-bottomed pan, so that the heat is well dispersed over the bottom of the pan. ~Elise

I used your recipe last night to make a topping for some homemade cheddar and potato pierogies -I altered the recipe a little to account for the meal - I added one thinnly sliced McCoun apple to the onions. I deglazed the pan once with a little October fest (tis the season) and then again using a few tablespoons of apple cider for good measure - absolutely wonderful meal!

I love caramelized onions! I prefer to cut mine like onion rings and very thin - but any way you cut them they turn out great. Probably the best thing I appreciate besides the taste is the fact that they are SO INCREDIBLY low-calorie! About 60 calories per onion - incredible for something so tasty! (add a little for the oil) I'm trying to get slim before 2010 and these onions turn boring baked chicken breast into a tasty dinner or make plain green beans into a tasty dish....Thanks for the recipe and advice.

I found this recipe in a small Mediterranean shop and I loved it! They used a slice of thick bread, caramelised onions as the base, mixed salad leaves and goats cheese on top, (you can also add a slice of pastrami if you wish!) and then heated up for 10 minutes in the oven until the goats cheese is nice and crisp on top!

"If you can’t explain something simply, you don’t understand it well" -Albert Einstein. You could not have explained or displayed this process more simply. Thank you, Thank you, Thank you. I am going to make "stir-fry" tofu with carmelized Kale and onions. It wouldn't be the same with out your help! :)

I use caramelized onions in fried cabbage. I cook the onions and set aside. Cook 1 package of bacon, slicing the horizontal package of strips with vertical cuts. When bacon is browned, add a chopped head of cabbage to the pan. Add a small amount of salt and pepper. Cook and stir until cabbage is reduced and tender, then add onions, stir, and cover with a lid. Simmer for 5-10 minutes.

I make the most amazing panini with deli style roast beef, cheddar cheese, carmelized onions and a worchestershire mayo pressed on sourdough slices. So yummy!

Thanks for the recipe for the caramelised onion, I prefer to make my own dishes from scratch, rather than using prepared sauces.

My Itallian godmother taught me to make caramelized onions tossed with pasta, freshly grated parmesan cheese, chopped parsley and cracked black pepper... Delizioso!

Also from "Mr. Boston's Cordial Cooking guide, try the Brandied Onion Soup. Basically, after carmelizing the onions, add brandy (approx. 1/3 c for 5 or 6 large onions, & a little sugar, a pinch of thyme, 1 bay leaf, s&p, and the beef broth. Simmer for 1 hour. When you ladle out the soup, add a splash of heavy cream. Incredible!

I've always carmelized onions and added them to mashed potatoes. They're outrageously good and everyone devours them.

When do you turn down the heat? The recipe calls for medium high when heating the oil and the next mention of the heat is after cooking them for 20 or 30 minutes. I thought they were supposed to be cooked slowly over a low heat. I'm confused.

"Heat the pan on medium high heat until the oil is shimmering...Spread the onions out evenly over the pan and let cook, stirring occasionally...After the first 20 to 30 minutes you may want to lower the stove temperature a little,"

Hi Dennis, the cooking temperature with caramelizing onions is tricky, in that temperature guidelines mean different things on different stoves. When I made these instructions I was cooking on a not-very-strong electric burner, and needed to cook them on medium high. If I were cooking them on my high BTU-Wolf range, I would cook them on medium low. Basically if it looks like they are drying out, you need to lower the heat. You can also add some water to the onions to make sure they don't dry out while you are cooking them. ~Elise

Great post. I've found it helpful to stir more often and lower the heat more quickly when you caramelize smaller amounts.

One of the sous chefs I work with got me to use fresh thyme when I have to caramelize onions now. Really good addition. Just use the oil, onions, fresh chopped thyme, a little butter in there is fine and dont forget your salt its what makes your taste buds go 'round. My favorite is making balsamic onions which the author also mentioned an ingredient you can add. Sweat your onions, before they get a chance to caramelize add some balsamic vinegar, salt and a little sugar. On maybe a medium heat reduce the vinegar until its incorporated in the onions. Great on steak. Really good with smoked salmon.

I love my carmelized onions so much that I cook up a big batch (10-12 onions) every couple of weeks. I put dollops into bagies and freeze them. So easy to pull out 1 baggie, nuke for 30-60 seconds and add to whatever I want. I'm a country girl and must admit that I carmelize in bacon fat and butter (be still my poor heart) and often add a little sugar or maple syrup to amp up the sweetness. Oh my....

It's early Spring (almost) in New York state. If you like liver and onions try carmelized onions as suggested but add two tablespoons of pure maple syrup near the end of fixin then cover liver with the carmelized onions and final cook together. Purty dern good!!

Hi - Have read all the wonderful recipes to add to the caramelized onions - thanks! BUT, though I read about smoked salmon, I haven't yet read about caramelized onions as a side to poached or grilled salmon and mashed potatoes. The flavours of the salmon with the onions was an experience that my palet remembers to this day. Thanks for the recipe as I'm recreating the dinner tonight - YUUUMMMM....

Thanks for that post and video - undoubtedly full success today - my first time! And! I have grated some GINGER and poured the squeezed ginger juice over + added some thinly sliced bits of it which added great flavour! It goes really well with my salad ( green leaves, feta, fried bacon as a topping, mango, ONIONS YEAH! and sauce made of lemon juice+ ginger + olive oil + rice vinegar + a bit of sugar + black pepper) yum

I cook brown rice and set aside. Caramelize the onions, turn the pan off add fresh crushed garlic and add the rice to the pan and mix well. You can add mushrooms to the onions just for a few minutes before you turn it off if you desire, then add the rice. The olive oil and onions give the brown rice a whole new flavor for those of you that don't particularly like brown rice.

Good recipe, with one exception. You cannot heat either olive oil or butter over medium-high heat, as it will cause the butter to quickly scorch and olive oil to smoke profusely.

That depends on how hot your burner gets on medium high. On a high BTU gas stovetop, yes, and in that case you will want to lower the heat. On a pathetically weak electric glass top stove like the one I was using when I first made these onions, then no, medium high will not burn the butter or cause the olive oil to smoke profusely. ~Elise

I love them on tortilla pizzas that I learned to make from you. I was addicted to those pizzas for awhile. Made them with whatever shredded cheese I had on hand,a little fresh mozzarella, a little roast grape tomatoes and LOTS of carmelized onions. Garnished with arugula..OMG!!

Use of Carmalized onions is a regular feature in india.The camalized onions are added to the spicy dishes and is known as Tadka. Ghee (boiled butter) is generally used to carmalize the onions.

In Kashmir India On certain auspicious days,( Tehe) Yellow coloured rice (Turmeric added while cooking makes yellow rice) is cooked and served with rich mix of caramelized onion and oil. If Egyptian walking onions (Allium cepa var. Proliferum is used instead of the common onion and mixed with rice it is much more delicious

I put caramelized onions in my favorite clam chowder recipe, it adds richness and complexity. Visalia are my choice too.

My favorite use of carmelized onions is in an Onion Pie, adding to a cracker crumb crust with milk, eggs, salt and pepper and cheese, makes a fantastic pie. YUM!

I used a coated pan successfully. Then I tried to make a bigger batch (6 large onions) which would only fit in a large pot. It was like trying to saute with too much in the pan. The water just wouldn't go away. I had to divide the batch so it would brown. I freeze my caramelized onions and add them to ground walnuts when I'm making a "brown" layer in my vegetable lasagna. I make a red layer using red peppers and sun dried tomatoes, and a green layer using any chopped cooked greens and chopped olives.

Preheat oven to 400F.

Roll out half pkg of puff pastry, add Brie in centre.

Place carmalized onions on top of Brie, and fold puff pastry together at top.

With the number of comments, looks like a lot of people share the goodness of carmelized onions. I didn't read all 137 comments in detail but I noticed questions about which pan and type of onion to use. The best pan I've found for carmelized onion is the electric frying pan! It has plenty of room for lots of onions and it will keep a constant low temperature for you (about 225-250 is good). Less watching and stirring when you know the temp will be constant. As for type of onion, any type will work. Just be aware that some types like Vadalia have more natural sugar than standard yellow/white/red onions, so if you use sugar at all you might want to take this into account. I think it would be best to add the sugar near the end of the cooking if you want a sweeter flavor. I prefer no added sugar at all.

I just found a recipe for Roast Beef Panini using carmelized onions. Brush one side of two slices crusty bread with olive oil, pile roast beef on the non-oiled side and top with carmelized onions, top with remaining slice of bread, oil side out. Toast sandwich in panini maker or in a non stick fry pan, turning the sandwich when the bottom is toasted in order to toast the other side.

I love caramelized onions! I use the slow cooker method. I take 3 lbs of sweet onions and slice them up with 1/2 a cup of butter and 1 tsp of salt. I combine them in the slow cooker for 8-10 hours and it does all the work for you! I got this recipe out of the Gooseberry Patch Slow Cooker cookbook. It leaves you with 3 cups of caramelized onions. You can store them in the fridge for three days or freeze them for 3 months. I used them all in one week. I used one cup in my Split Pea Soup recipe, 1 cup in my Meatloaf, and the last cup I used with Johnsonville Brats. Sooo Good!

caramelized onions mixed with chopped tocino and some greens as toppings for pancit canton.

Thought I'd try carmelizing some onions - first time. Heated oil and a little butter in a cast iron pan. Had 2 onions (sliced them)- watched and stirred for a while on med/high heat. Added some salt and a pinch of sugar - turned heat down - watched and stirred a while longer -added a little sherry and cooked a few minutes more. My onions were a dark rich brown and were very flavorful - I cooked these only about 20 or 30 minutes. (I've always thought things brown better in cast iron - and they don't stick) May have taken longer to cook if I had cooked more than two onions.

I tried this recipe for the first time. I used only olive oil and salt and it turned out very tasty and sweet.If it gets too dry, just add some drops of water for more moisture.

I'm using this recipe to make a caramelized onion tart with stewed cherry tomatoes and basil atop it for dinner. I can't wait to taste the saucy sweet onions with the rich puff pastry... :)

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