Caramelised Onions under 20 minutes

Whip up caramelised onions with a gorgeous golden-brown color. They’re sweet, savory, and totally addictive on just about anything!

Caramelised onions are one of my favorite kitchen tricks. Their sweet, savory depth can transform any dish from ordinary to extraordinary. Whether I’m topping a burger, enhancing a pasta dish, or simply spreading them on toast, I always find an excuse to make them.

Tips for the Perfect Caramelised Onions

• Use a wide, heavy-bottomed pan for even heat distribution.
• Stir the onions occasionally, not constantly, to allow them to caramelise properly.
• Avoid rushing the process by increasing the heat; caramelisation takes time and patience.

Wondering, How to Use Caramelised Onions? Here’s where and how..

• Add them to grilled cheese sandwiches for a gourmet twist.
• Use as a topping for burgers, steaks, or roasted vegetables. They go very well in homemade burgers.
• Stir into soups or stews for added richness.
• Mix into pasta or grain bowls for a flavour boost.
• Pair with goat cheese or brie for a delectable appetizer.

Mastering caramelised onions opens up a world of culinary possibilities. Give this recipe a try, and let the magic of slow-cooked onions transform your meals!

Storing

Remove the onions from the heat and let them cool properly. Use immediately or store in an airtight container in the refrigerator for up to a week.

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Caramelised Onions

Recipe by thecrumbstoriesCourse: SidesDifficulty: Easy

Servings

2

servings

Prep time

5

minutes

Cooking time

20

minutes

Whip up caramelised onions with a gorgeous golden-brown color. They’re sweet, savory, and totally addictive on just about anything!

Ingredients

• 4 large onions, sliced or cut into rings

• 1 tbsp butter or olive oil

• ½ tsp salt

• 1 tsp brown sugar or jaggery

• A splash of water, for faster cooking

• Apple cider vinegar or balsamic vinegar for deglazing (optional) or additional water

Directions

• Begin by slicing or cutting your onions into rings, ensuring even thickness for uniform cooking.
• Place a heavy-bottomed skillet or pan on medium heat and add the butter or olive oil. Allow it to melt and coat the pan evenly.
• Add the onions to the pan and sprinkle with salt. Stir to coat the onions in the butter or oil. Reduce the heat to medium-low to prevent burning.
• After the onions have softened slightly (about 5 minutes), sprinkle in the brown sugar or jaggery. This will accelerate the caramelisation process and enhance the onions’ natural sweetness.
• To prevent the onions from sticking or drying out, add a splash of water. Stir occasionally, allowing the onions to cook gently and release their sugars.
• As the onions start to caramelise and brown, you may notice bits sticking to the bottom of the pan. Deglaze with a splash of apple cider vinegar, balsamic vinegar, or water. This step not only prevents burning but also adds a subtle tangy depth to the onions.
• Continue to cook the onions, stirring occasionally, for about 20 minutes. They should turn a deep golden brown, with a luscious, jam-like texture. Ta da!

Notes

• Stir the onions occasionally, not constantly, to allow them to caramelise properly.
• Avoid rushing the process by increasing the heat; caramelisation takes time and patience.

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