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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!

4.50 from 2 votes

How to Make Caramelized Onions Recipe

how to 50 mins

Prep Time 5 mins
Cook Time 45 mins
Servings 2
Author Robyn Stone | Add a Pinch
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!


  • 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 Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. 4 stars
    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. Robyn,
    I love caramelized onions and make them often. The only way they can be made better is by using Vidalia onions. Oh, man are they delish!

  3. 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.

  4. 5 stars
    Onions turned into candy…….OMG!! There’s just something about cooking them this way! You know I’m pinning this!

    1. Brenda, enter Caramelized Onions in the Search button on top right side of page and all recipes with that ingredient are listed.