Caramelized Onions are a sweet addition that brings another level of flavor to almost any dish. This 10 Minute Caramelized Onion Recipe is a make ahead wonder that you will find endless uses for.
Caramelized Onions are so sweet and delicious and are a staple in my house because it can be used in so many ways.
Seriously, you will be amazed at the different uses that you will find for them. From the simple, like on top of a burger to the more complex like adding them to quiche or salad dressing. Any time you need a sweet but also savory element.
Why This 1o Minute Caramelized Onion Recipe Works.
This recipe is one of my favorites because I can make them when I need them on burger night or for some other recipe that I am doing but I always make extra. I store it in the refrigerator in an air tight container and I have them on hand whenever I need them.
How to Make 10 Minute Caramelized Onions – Step by Step
- Step One: First, peel onions and cut lengthwise. Then cut halves into 1/4 inch slices.(Photo 1 below)
- Step Two: Next, sprinkle the onions with baking soda. (Photo 2 below)
- Step Three: Then place the onions in a skillet on medium high heat with canola oil. (Photo 3 below)
- Step One: Next, cook the onions over medium high heat. (Photo 1 below)
- Step Two: Then continue to stir the onions often so they brown on all sides, (Photo 2 below)
- Step Three: Finally, when they have reached the desired tenderness and color that you desire, add salt and remove from the heat. (Photo 3 below)
Tips for Making Caramelized Onions
The reason why this is my go to recipe for Caramelized Onions is that this recipe is so quick. The secret is the baking soda. It makes the onions brown so quickly and evenly.
I cant tell you how may times I have tried to caramelize onions in the past and had them either burn or fall apart into bits. Plus it takes so long. You have to stir constantly for up to a half an hour to get them right. This recipe is great because it works every time!
Recommendations for What to Make with 10 Minute Caramelized Onions
The list of what you can make with these little gems is really endless. Of Course, there is always French Onion Soup but you can add it to almost any soup as a base to bump up the flavor.
I love to add these caramelized onions to rice, vegetables, orzo, sauces and salad dressings. Just use your imagination and start experimenting. My family loves my Caramelized Onion Dip and we use them when I make my 30 over the Top Burgers too.
Expert Tips for Making the Best 10 Minute Caramelized Onions
- Add a little Acid: Use your favorite vinegar to up the flavor. I like Balsamic and champagne.
- This Recipe Can be Doubled: This is a great to have on hand in your refrigerator. So always make extra.
- Add a little more Sweet: If you want your onions even sweeter add a little sugar when you are cooking them.
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10 Minute Caramelized Onions Recipe
Ingredients
- 2 cups white or yellow onions
- 2 tablespoons canola oil
- 1/8 teaspoon baking soda
- 1/2 teaspoons salt
Instructions
- Peel onions and cut in half lengthwise.
- Slice onion halves into 1/4 inch slices.
- Heat oil in a large skillet over medium heat.
- Add onions and sprinkle with baking soda.
- Cook onions, stirring periodically, for 10 minutes until golden brown and soft.
- Stir in salt just before removing from the pan.
Nutrition
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
Uche says
June 4, 2019 at 10:28 amOh Christy, your recipes always look delicious yet so easy, where have you been all my life? Thanks for all of them.
Christina Hitchcock says
June 20, 2019 at 5:57 pmYou’re very welcome!