Best Caramelized Onions
This method for caramelizing onions is hands down the best we’ve tested. The onions turn soft and silky with a deep brown color and just enough sweetness. They disappear fast once they hit burgers, grilled cheese, pizzas, omelets, and just about anything else nearby.
🍽️ Recipe Name: Caramelized Onions
⏰ Ready In: 25 minutes
⏳ Prep Time: 5 minutes
🔥 Cook Time: 20 minutes
👥 Serves: 8
🥕Main Ingredients: onions, molasses, butter, oil, seasonings
🍳 Special Equipment: Cast iron skillet
⭐ Why You’ll Love It: Sweet, savory, and deeply caramelized. Better than any shortcut version.
This recipe uses only four ingredients and takes very little effort. You can make the onions on the stovetop or on the grill, which makes them especially handy for summer BBQs on the patio.
Why You’ll Love Them
Even people who usually avoid raw onions end up loving them this way. The slow cooking mellows the bite and brings out a rich, almost jammy flavor. They add sweetness without tasting sugary and make everyday meals special without extra work. Once you start keeping a batch on hand, you’ll find yourself adding them to everything.
What You Need
- Onions: Choose any onion that you have in the pantry. Red, white, yellow, and white onions are all delicious. You can even caramelize scallions and leeks.
- Olive oil: Just a splash is all you need.
- Butter: Butter adds a delicious silkiness to the onions.
- Salt and Pepper: Add kosher or sea salt and freshly ground black pepper.
- Molasses: The secret ingredient in these onions. It makes the best caramelized onions. You can use brown sugar, which is also good, but not as good as the molasses. White sugar can also be used, but it’s our least favorite.
How to Make Them
Slice the onions. You can make them as thick or as thin as you’d like. Thin ones caramelize faster.
Drizzle olive oil into your skillet. We like a cast-iron skillet for making these. Heat the fat on medium-low heat on the stove.
Add the sliced onions, salt, and pepper to the skillet.
Once the onions have softened, flip them and add the molasses. Continue to stir every few minutes until they are a deep golden brown. Add a splash of water at the very end. Increase the stove to medium heat. Scrape all of the browned bits from the bottom of the pan.
How to Make Them on the Grill
Set up a disposable aluminum bread pie or pie plate with the onions and seasonings.
Cover the pan with foil. Place the pan on the grill grates over medium-low heat. Once the onions soften, flip them with tongs and add the molasses. Continue grilling and stirring until the onions are glossy and deeply browned.
Pro Tips
- Stir the onions every few minutes to prevent scorching.
- Wait to put the molasses in until after the onions soften.
- Make extras and freeze them in single-serve portions because you will want them on everything.
Variations
- Use fresh herbs like thyme, rosemary, bay leaf or sage. Add the herbs after the onions soften.
- Add balsamic vinegar near the end for a deeper, slightly tangy finish.
- Swap butter for bacon fat for a smoky, savory edge.
- Finish with a little sherry or red wine for extra depth.
- Add minced garlic after the onions soften so it stays mellow.
- Use beef or chicken broth instead of oil for a lighter version.
- Toss in sliced mushrooms halfway through for a richer, meatier feel.
- Add a pinch of crushed red pepper for gentle heat.
- Finish with grated Parmesan or pecorino for a salty, savory kick.
How to Store Leftovers
Store leftover onions in an airtight container in the fridge for 3-4 days.
For longer storage, freeze them up to six months.
How to Use Them
- One of our favorite uses is topping burgers with them.
- They are delicious in this Caramelized Onion Quiche.
- Make a caramelized grilled cheese for an easy lunch or dinner.
- Fold them into mashed potatoes after mashing to add sweetness.
- Scatter them over pizza or flatbreads for balance and depth.
- Add them to omelets or scrambled eggs.
- Spoon them over steak or pork chops. They act like a sweet-and-savory sauce.
- Make tarts or galettes that star caramelized onions.
- Add them to deli-type sandwiches. They mitigate the meat’s saltiness.
- Top baked potatoes with them and sour cream or cheese.
- Add them to grain bowls like rice, farro, or barley for a deeper flavor.
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Enjoy. And have fun cooking!
Caramelized Onions
Ingredients
- 1 medium onion
- ¼ cup molasses
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
Instructions
- Slice the onions into uniform thickness slices. You can choose very thin or medium, which is about ¼-inch.
- Add the butter and oil to a skillet. Top with the onions and season them with the salt and pepper.
- Cook on medium-low, stirring often until the onions soften. Pour in the molasses.
- Continue cooking and stirring every few minutes until the onions are very soft and a deep golden brown.
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