Caramelized Onions

Ingredients

• 5 smallsweet onions, sliced
• 14 g (1 tablespoon)unsalted butter
• 15 ml (1 tablespoon)olive oil
• A pinch, optionalsalt

Instructions

1. 1

   Soften the onions

   Add the onions to the pan and sauté for 5 minutes, or until they have softened.

2. 2

   Cook until golden

   Add the salt, if using, then turn the heat down to medium-low. Cook for 50 to 60 minutes, stirring every few minutes with a wooden spoon or spatula, until the onions are golden brown and caramelised.

What are caramelised onions?

Caramelised onions are onions cooked slowly on the hob until they become soft, deeply golden and sweet. The method is familiar in American home cooking, though the technique is used in many cuisines.

This version keeps the ingredient list short and combines butter with olive oil. The long, gentle cooking gives the onions time to soften and develop their characteristic colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 188 calories, 3g protein, 31g carbs, 7g fat.

The onions provide most of the carbohydrate, while the butter and olive oil contribute most of the fat; the dish contains only a modest amount of protein. To make a more balanced plate, serve a portion alongside a protein-rich food and vegetables.

Choosing the onions

Sweet onions: their naturally mild flavour suits this slow-cooked preparation. Slice them before cooking so they soften evenly.

Why use two fats?

Butter: adds a rounded, savoury flavour as the onions cook. Olive oil joins it in the pan, coating the onions as they soften.

Keep the heat gentle

Low and slow: the method calls for medium-low heat after the onions have softened. Stir every few minutes to keep them cooking evenly and help prevent patches from catching.

Look for the right finish

Colour and texture: the onions are ready when they are very soft and golden brown, with a sweet, concentrated flavour. If they are still pale, continue cooking within the stated 50-to-60-minute window, checking and stirring regularly.

Allow time for cooking

The recipe takes 70 minutes in total, with 5 minutes to soften the onions and another 50 to 60 minutes for the slow cook. Stay nearby to stir every few minutes rather than leaving the pan unattended.

How to serve them

As a topping: spoon the onions over burgers, sandwiches or savoury tarts. They also work as a side for roasted vegetables or a simple grilled meal.

Recipe notes & tips

• Slice the onions before heating the pan so they are ready to add.
• Stir every few minutes throughout the long cooking time.
• Use medium-low heat after the onions have softened.
• Judge doneness by the onions’ soft texture and golden-brown colour.
• Add the optional pinch of salt when the recipe directs.

Variations

• Thyme: add a little thyme for an aromatic note.
• Black pepper: finish with freshly ground pepper for gentle warmth.
• Balsamic vinegar: stir in a small splash near the end for tang.
• Garlic: add finely chopped garlic towards the end of cooking so it does not burn.
• Herbs: scatter chopped parsley over the onions just before serving.

Common mistakes to avoid

• Heat too high: the onions may catch before they soften; reduce the heat to medium-low.
• Not stirring enough: some areas can brown faster than others; stir every few minutes.
• Expecting a quick finish: allow the full 50 to 60 minutes of slow cooking.
• Stopping while they are pale: continue cooking until the onions are golden brown and very soft.
• Leaving the pan unattended: stay close so you can stir and check their progress.

How to store

Cool the onions and refrigerate them in a covered container for up to 4 days. Reheat gently in a pan, stirring until warmed through.

Frequently asked questions