Caramelized Onions

Great on burg­ers, piz­zas, que­sadil­las, nachos, sandwiches.….and prob­a­bly a myr­iad other places as well!

If you make these ahead of time, you will need to slightly re-warm to use so the but­ter isn’t coag­u­lated on the onions. (so sorry to have to use the word ‘coagulated’…ew.)

Caramelized Onions

Caramelized Onions

fin­ished Caramelized Onions will equal less than half of the orig­i­nal vol­ume of the raw onion. Mul­ti­ply recipe as needed


1 very large sweet onion such as Walla Walla, Vidalia, or Supersweet

4 table­spoons unsalted butter


I like to cook caramelized onions in a cast iron pan. Maybe it’s noth­ing, but they seem to work out bet­ter for me. Feel free to use what you have.

Melt the but­ter in a heavy pan over medium-high heat. Add the onions and toss them around in the but­ter to coat. Let them sit and saute until they begin to wilt and brown. Move them around with a spoon. They shouldn’t really stick, as they are releas­ing juices into the but­ter, but they will if you don’t keep watch.

Con­tinue cook­ing in this way until the onions are quite brown around the edges (eeek-yum!) and nicely soft through to the mid­dle. I don’t mind a tiny bit of crunch left, but there shouldn’t be any raw taste left. It just over­pow­ers the sweet result you just spent 20 min­utes try­ing to achieve. On the flip side, don’t let them cook to oblivion–they shouldn’t fall apart at the touch.


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