How to Caramelise Onions

Article by: Allrecipes  |  Picture by: Allrecipes
How to Caramelise Onions
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Caramelised onions are great for garnishing soup, excellent in pizzas and savoury tarts, and also taste superb in sandwiches. And – there's no need to add sugar - all the "caramel" comes from the onion itself.

Big onions are perfect for this. Cut onions half and then into slices.
Heat a small amount of oil or butter in a frypan - about a tablespoon for each large onion - over medium-high heat. Preferably don't use a non-stick frypan. When hot, stir in the onions until coated with oil. Turn down the heat to low, add a pinch of salt, then stir periodically with a wooden spoon, allowing the onions to darken.
It’s okay if the onions stick to the frypan that helps the colour develop. However, if you think they’re sticking too much, add a very small amount of water, then stir vigorously, deglazing the frypan.
The process will take 20-40 minutes depending on the amount of onions you have and how dark you'd like them. Continue cooking over a low heat until the onions have reached the colour, flavour and texture you want.
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›› More reviews (3)
  • Comment: JanineMary

    Like it. Adding a little sugar towards the end is a great idea.
    Posted: 03 Aug 2012

    Comment: reddeb

    I might add a little sugar to the deglazing water late in the process to strengthen the taste
    Posted: 24 Aug 2011

    Comment: Simoncase

    Try adding some balsamic or red wine vinegar towards the end of the process to deglaze the pan. Delicious!
    Posted: 28 Aug 2010


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