Here’s how to caramelize onions so they’re deep brown and tender! This caramelized onion recipe is an essential technique for all home cooks.

Here’s a skill every home cook should master: how to caramelize onions! Now, you can saute onions in just 10 minutes. But cook them over the span of an hour, and it releases their natural sugars in a metamorphosis-like transformation. The onions go from raw and pungent to silky smooth and deep brown. The flavor is something other-worldly: sweetly savory, with an irresistibly luxurious texture. They turn burgers, dips, and pasta to pure gold. Here’s how to do it: with a graphic showing each stage of the caramelization!

How to make caramelized onions: quick tutorial

You don’t really need a recipe to learn how to caramelize onions: think of it more like a rhythm. You’ll need onions, butter or oil, and salt: that’s it! Here’s a quick look at the stages of the caramelization process, then scroll down for a handy graphic.

Thinly slice the onions. About 1/8-inch thick works well. Use an entire 3 pound bag, which makes 2 cups caramelized onions — or less, if desired.
Sauté the onions for 8 to 10 minutes on medium high heat. Melt butter, then add the onions and saute until they’re soft.
Add salt and cook 40 to 45 minutes on medium low until very dark brown. You’ll see the onions go through stages: first golden brown, then medium brown, then very dark brown. They’re done when the flavor is developed and sweet, and they’re almost falling apart they’re so tender.

How to cut the onions

What’s the best way slice up this root veggie when you go to caramelize onions? Honestly, anything goes. Because you’re reducing them down so much, the exact shape of the onions doesn’t matter so much. But we do love to use French cut, a method for cutting onions where you cut from the stem to the root. It’s quick, it’s easy, and makes nicely shaped pieces. Here’s what to do:

Slice off the ends of the onion and cut it in half. Stand the onion on its flat cut side and cut it down the center.
Remove the paper. Remove the paper and outer layer of the onion.
Cut following the curve of the onion, stem to root. Place the onion on its flat side then cut slices following the curve of the onion, from the tip to the root. Want to see how? Go to minute 1:40 of How to Cut an Onion.

Make ahead and storage info

Can you make caramelized onions ahead? Can you freeze caramelized onions? Yes! Because it takes 1 hour to caramelize onions, it’s not always possible for a weeknight dinner. Here’s how you can make them in advance:

Refrigerate for up to 4 days. Make them ahead and refrigerate until you’re ready to make the recipe. Make sure to warm them before serving.
Freeze for up to 3 months. Line a muffin tin with plastic wrap and add small portions of caramelized onions. Or you can freeze them in a large plastic bag (then you’ll have to defrost them all at once). They should last up to 3 months, or even longer. But they’re best after refrigeration!

Ways to use caramelized onions

There are so many ways to use caramelized onions: and you probably already have some ideas picked out! Here are some of the best ways to eat them:

Burgers: Add a gooey mess atop a cheese burger, veggie burger or portobello burger
Soup: Make elegant French onion soup
Dip: Mix with sour cream for Caramelized onion dip
Grilled cheese: Add some to a grilled cheese (or baked grilled cheese) and prepare to be amazed!
Pizza: Throw some on a cheesy pizza

This caramelized onion recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free