Caramelized Onions: The Tasty Side Dish to do in a Few Steps!

Total time: 10 min prep/60 min cook
Difficulty: Low
Serves: 4-6
By Cookist

Caramelized onions are a versatile ingredient that can add a burst of flavor to any dish. Not only are they easy to make, but they also transform into soft and jammy morsels that are absolutely irresistible. Red onions are the perfect choice for caramelizing, as they have a slightly sweeter and sharper taste than their white or yellow counterparts. And for an extra touch of tanginess, balsamic vinegar is the secret ingredient. The onions are cooked low and slow until it reaches the perfect gooey consistency. Get ready to elevate your burgers, sandwiches, and pizzas with this simple and delicious recipe!

What Are Caramelized Onions?

Sources believe that onions were first grown in Iran and West Pakistan. These days, they are enjoyed all over the world. There are many varieties and even more ways to cook them! Of course, one of the most delicious ways is by caramelizing them. Caramelization is a browning process where volatile chemicals are released during cooking, producing a deep, caramel flavor. Caramelized onions are made with sugar. During the cooking process, the sugar is broken down into fructose and glucose. At the same time, a chemical called diacetyl is released, which gives the onions a buttery, caramel flavor.


– Make a large batch of caramelized onions and freeze them for future use. This way, you will always have delicious caramelized onions on hand!

– For best results, use a cast iron skillet or Dutch Oven. The heavy bottom provides the consistent temperature you’ll need to slow-cook the onions.

– Don’t make the pan too hot at the start of the cooking process. This will cause the onions to burn before it has fully cooked.


Red onions
1kg (2 pounds)
Olive oil
45ml (3 tbsp)
Balsamic vinegar
60ml (¼ cup)
Brown sugar
50g (3 tbsp)
salt and pepper to season

How To Make Caramelized Onions

Cut the red onions in half, lengthwise, and peel off the first outer layer.

Cut the onions in half, then continue to cut the onions into slices.

Transfer the onions to a large bowl.

Heat up the olive oil in a heavy-bottomed pot over medium heat. Add the onions and lower the heat to its lowest setting.

Cook the onions, covered, for around 20 minutes, making sure to stir them often to prevent burning.

Season the onions with salt, sugar, and pepper. Stir, cover, and cook for 20 more minutes.

Pour in the balsamic vinegar onto the onions and cook down for 20 minutes, stirring often. The onions should be soft with a jammy consistency.

Slice a baguette into diagonal slices.

Toast the slices in a hot pan.

Serve the caramelized onions on top of the toasted baguette slices.

How To Store Caramelized Onions

Stored the onions in an airtight container, in the fridge, for up to one week. You can also freeze the onions for up to two months.

Every dish has a story
Find out more on Cookist social networks
api url views