How to make perfect caramelized onions

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Delicious sticky caramelized onions, golden brown, soft and tempting.

5 from 3 votes

Perfect sticky caramelized onions can raise all sorts of meals to new heights. All you need is a little time.

Servings: heaped spoonfuls (1 cereal bowl)

Author: Helen Best-Shaw

Prep Time30

Cook Time1 30

Total Time2

Ingredients

1 tbs good quality olive oil
25 g butter
1.5 kg onions - I use about two thirds yellow and one third red
4 cloves garlic - Optional. Choose fat cloves.
a sprig of thyme or other woody herbs - optional
salt & pepper

Metric - USA Cups

Instructions

Place the oil and butter in a large non stick pan, wok or casserole dish and set over a low heat. Allow the butter to melt and coat the base of the pan.
1 tbs good quality olive oil, 25 g butter
Peel and chop the onions, slicing and then separating the pieces. Aim for even sized pieces and don't chop them too fine, as this would make them more likely to burn. Peel garlic if using.
1.5 kg onions, 4 cloves garlic
Add the onions, garlic, a little salt and any herbs to the pan. Then stir well to coat in the oil.
salt & pepper, a sprig of thyme or other woody herbs
Sweat the onions gently in the pan, stirring regularly. You don't want them to fry, so there should be no sizzling or crisping. Come back to stir them every five minutes or so.
When ready, the onions will have reduced in volume by about a fifth. They should be soft, sweet, and golden brown.

Notes

Caramelized onions will keep in the fridge for up to a week in an airtight pot.

Freezes well.

To make this recipe vegan, omit the butter and use double the quantity of oil.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.