Last updated on May 18th, 2023

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Caramelized Onions

I use raw onions for many recipes, and they add lots of flavour to my dishes. However, I recently discovered that I need to cook more with Caramelized Onions. To explain, these onions are cooked long enough before transforming into a soft, charred, sweet condiment.

You can do so much with caramelized onions since they add depth to a recipe that calls for a sweet and smoky flavour, like my Creamy Chicken Korma. I use a caramelized onion paste in that recipe to make a delicious earthy curry sauce.

Why you will love Caramelized Onions

• Onions and butter are the only ingredients to make charred, naturally sweet, caramelized onions.
• Once caramelized, the onions have the sweetest flavour without added sugars or sweeteners.
• Add them to every meal as a garnish, condiment, or ingredient to enhance the flavour of the overall dish.
• Caramelizing onions is therapeutic as the process requires you to stop doing other tasks while you watch over the cooking process.
• The prowess in caramelizing onions is an achievement that stays with you forever, which is quite satisfying since it takes some patience to get that golden colour on them. And even more satisfying when you serve them to friends and family.
• If you don’t like raw onions, you may enjoy adding caramelized onions as an ingredient instead.

Are Caramelized Onions Low in Carbs?

9g net carbs / 1/2 cup

Raw, cooked or caramelized onions have the same carbs regardless of how they are eaten. Since they have little fibre, the net carbs will not differ that much. So it’s best to eat them in moderation if you are doing keto.

I love onions and cook a lot with them, but I only add around 1/2 a cup to my dishes since they add carbs to the entire dish.

What you need to make Caramelized Onions

Ingredients

Onions – I like to use yellow or white onions, but red onions will work too. Also, I cut the onions into 1/4-inch slices and no thinner than that to prevent them from becoming chewy and stringy.

Butter – Using unsalted butter lets me control the salt content for this side dish, but omit the salt in the recipe if you have salted butter.

Salt – Adding salt releases moisture from the onions, which evaporates and enhances their sweet flavour.

Equipment

Frying Pan – I use a heavy-based non-stick frying pan for cooking the onions since keeping the heat level steady is a key factor in caramelizing.

Wooden spoon – Using a wooden spoon will protect the fry pan surface and, most importantly, prevent cutting into the onions while you stir.

Storage Jar – A storage jar with a lid will keep caramelized onions fresh for several days in the fridge.

How to Caramelize Onions

Prepare the Onions – Cut the ends of the onions and peel the outer layer. Then, slice them into ¼-inch slices from the root side to the end ( along the natural grain visible on the outer layer of the onion).

Heat the pan – Set the saute pan on medium-high heat and add butter. Keep an eye on the heat; you don’t want the butter to turn brown.

Add the onions – Separate the slices and toss them into the melted butter, then saute for a few minutes.

Sprinkle salt over the onions – When the onions have turned translucent and lightly soft, add some salt to release moisture.

Turn down the heat – Let the onions cook on a low heat setting for 25 -30 minutes.

Stir the onions – Every 5 minutes, but avoid moving them around the pan too many times. Hence, a slight swirl around the pan with a wooden spoon will be sufficient each time.

As a result, the slices on the top layer will need an equal chance to sit at the bottom of the pan, where they will caramelize the most.

After 25-30 minutes, the onion slices should have turned medium brown to dark brown around the edges and at this point, they will be fully caramelized.

Ways to use Caramelized Onions

• Spoon a tablespoon or two of caramelized onions over broiled, grilled or baked chicken, lamb or pork for a sweet, smoky contrast to the meat.
• A tablespoon of chopped caramelized onions makes a great topping for Edamame Hummus which you can scoop with low-carb tortillas.
• Add dollops of caramelized onions as a topping ingredient to pizza made with a broccoli crust.
• Mix charred sweet onions with gruyere cheese and serve over toasted Tahini Bread slices.
• Add caramelized onions to turkey stuffings (or turkey and stuffing wraps) for a sweet and savoury filling for a festive feast.
• It’s easy to substitute savoury recipes that call for sultanas or raisins with caramelized onions.
• This recipe may work well added to bread and focaccia bread made with fathead dough.
• Caramelized onions make a great relish to top burgers made on the BBQ.

Storage and Freezing Tips

Storage:
Store caramelized onions in the fridge in an air-tight container with a fitted lid for up to 1 week.

To Freeze: 

Pack caramelized onions in a freezer-proof container or fill larger batches in ice cute trays and take out a cube when needed. Caramelized onions will freeze well for up to 3 months.

Recipe Notes and Tips for the Best Way to Caramelize Onions

Follow these tips and notes to achieve the Best Way to Caramelized Onions

• Slice the onion ¼ inch thick or dice them evenly. Caramelizing times vary depending on the variety of onions and the number of onions. 
• Cook on low heat to slowly cook the onions to benefit from their maximum sweetness.
• Add salt at the beginning to draw out the moisture from the onions to evaporate and help with the caramelizing process.
• Avoid overcrowding the pan to help even browning.
• Use a cast iron or flat-bottomed stainless steel frying pan. Avoid non-stick pans.
• Avoid stirring the onions too much to give them time to cook at the bottom of the pan.

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