New This Month

Caramelized Onions


All it takes is a little time, a little sugar and these onions are packed with pure sweet flavor.

  • Prep:
  • Total Time:
  • Yield: Makes 3 1/2 cups

Source: Everyday Food, December 2009


  • 6 tablespoons unsalted butter
  • 15 medium yellow onions (about 6 pounds total), halved lengthwise and sliced 1/4 inch thick
  • 2 teaspoons coarse salt or 1 teaspoon table salt
  • 1 tablespoon sugar


  1. In an 8-quart Dutch oven or heavy pot, melt butter over medium-high. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, 35 minutes.

  2. Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes (lower heat, if bottom of pot begins to scorch).

  3. When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat; season with salt. Let cool completely.

Cook's Notes

These can be used in sandwiches, on top of burgers, in salad dressings and in cooked lentils, rice pilaf, or tossed with vegetables.

Reviews Add a comment

  • doberdale
    20 FEB, 2017
    This was the first time I've ever made caramelized onions, and oh my gosh! Using this recipe, I made a delicious batch for my friend's birthday. She wanted them! The only glitch I had was seeing the pot's lid on the video and not sure if I should cover the onions or not. I did. So the liquid didn't evaporate for a good 40 minutes. That's when I took the lid off and with some more patience, got through to the most delicious end. Heaven! Thanks for the recipe. Loved the shades, too. :-)