Caramelized onions make a delicious addition to so many dishes. Sweet and savory, caramelized onions take such a basic ingredient to a whole new level!

Caramelized Onions from

I absolutely adore caramelized onions. They are simply delicious right by themselves, but when you pile them on top of a burger, pasta, steak or even on top of a pizza, they just amp up the flavor of that dish! They do take a bit of time to get just right and aren’t pleased when you try to rush them.

Caramelized Onions from

I love recipes that take something as basic and already delicious as an onion and then just makes it even better for other uses. You can use any type of onion you prefer, I generally like to use a sweet onion like a Vidalia onion when they are in season or a sweet Spanish onion.

Caramelized Onions from

I slice my onions into large rings and then separate them into my skillet over low-medium heat with a bit of butter or olive oil. The heat is important. You want it warm enough to heat your skillet and slowly cook your onions, but definitely low enough so as not to overcook them quickly. Low and slow is the key here. I use my cast iron skillet primarily as I think it is a wonderful conductor of heat. It provides even, consistent heating throughout the pan. If you don’t have a skillet, a really good saute pan works fine as well.

Caramelized Onions from

While you’ll want to watch them to make sure they aren’t cooking too quickly, for the most part, you’ll leave them to work their own magic in the skillet, only stirring them occasionally.

Caramelized Onions from

You can remove them from the heat when they’ve reached the point you prefer them. My husband likes them removed earlier than I do, at about 30 – 40 minutes. I prefer them to have a deep, rich caramelization and let them cook more like 45-50 minutes. You’ll find the timing that works best for you and your family. Just remember that they’ll reduce down the longer they are cooked and increase the amount of onions you are caramelizing so that you have plenty for serving.

Caramelized Onions from

Here’s my caramelized onions recipe. I think you’ll love piling them on top of so many dishes or eating them right by themselves!

How to Make Caramelized Onions Recipe

Caramelized onions make a delicious addition to so many dishes. Sweet and savory, caramelized onions take such a basic ingredient to a whole new level!
4.5 from 2 votes

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Print Recipe

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 2
Author: Robyn Stone | Add a Pinch


  • 1 tablespoon butter or olive oil
  • 1 onion sliced into rings
  • salt to taste


  • Heat skillet or saute pan over low-medium heat. Add butter or olive oil to skillet. Separate onion slices into rings and add to your skillet. Watch onions to make sure they are cooking low and slowly, adjusting the temperature as needed. Stir only occasionally. Cook until onions have reached desired coloring, between 30-50 minutes. Remove from heat and serve.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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7 Comments Leave a comment or review

  1. Agree wholeheartedly……. You can speed up the process somewhat if you cover the onions, only removing the cover to stir them……and just a pinch or two of fine Adriatic sea salt……

  2. Have you ever tried slicing up a bunch of onions and putting them in the slow cooker with a bit of butter or oil? Just leave for quite a few hours on low. Perfect caramelized onions. You can freeze them in small amounts for future use whenever you want them.

  3. Onions turned into candy…….OMG!! There’s just something about cooking them this way! You know I’m pinning this!

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