How to Caramelise Onions Properly
Learn the slow, patient method that turns sharp onions into sweet, jammy, golden perfection.
Real caramelised onions take time — 30-40 minutes, not 5. But the deep, sweet, complex flavor they add to burgers, pizzas, and pasta is worth every minute.
Slice the Onions Evenly
Use yellow or white onions. Slice into thin half-moons, about ¼ inch thick.
Use a Wide, Heavy Pan
Choose a large, heavy-bottomed skillet — cast iron or stainless steel works best.
Start with Butter and Oil
Heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.
Cook Low and Slow
Add onions and a pinch of salt. Cook over medium-low heat, stirring every 5-10 minutes.
Let Them Brown
Keep stirring occasionally to prevent sticking. This stage takes 20-30 minutes.
Deglaze the Pan
Add a splash of water, wine, or balsamic vinegar. Scrape up the browned bits.
Finish and Store
Once deep golden brown, soft, and sweet, remove from heat and season.
Pro Tips
- Don't crank the heat — high heat burns, not caramelises.
- Make a big batch and freeze in portions.
- Add to burgers, pizzas, pasta, grilled cheese, quiche.