These quick Caramelized Onions are ready in 10 short minutes. I use a little trick to speed up the process. Now you can have this sweet condiment in minutes!
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This is an expert way on How to Caramelized Onions. They are a sweet addition that brings another level of flavor to almost any dish.
What does caramelized mean, anyway? Find out here.
- 10 Minutes: just a few minutes to perfection
- Easy Ingredients: Only four pantry staples to make.
- Family Friendly: Even finicky eaters love this sweet addition.
- Adaptable: Amazing on anything.
What You Need to Make Caramelized Onions
Ingredients
- vidalia onions or red onions
- canola oil or olive oil
- baking soda
- salt
Equipment
How to Make Caramelized Onions – Step by Step
- Peel and Slice: First, peel onions and cut in half lengthwise and then slice onion halves into 1/4 inch slices.
- Skillet: Second, heat oil in a large skillet over medium-low heat and then add onions and sprinkle with baking soda.
- Cook: Third, cook onions, stirring periodically, for 10 minutes until golden brown and soft.
- Salt: Finally, stir with spatula in salt just before removing from the pan.
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Common Questions About This Onion Recipe
Baking soda helps onions to caramelize much faster by raising their pH level which is responsible for the browning of the sugars in food.
Of course, I love to have this handy topper on hand so make extra, however, if you have a small family simple reduce amounts.
The vegetable slicer is so handy for many things but absolutely the best for slicing onions evenly and quickly.
Above all, this is an easy caramelized onions recipe so yes!
I love to store it in a mason jar in the fridge, any airtight container will do.
As a base for french onion soup, on top of steak, pizza or burgers. Great for 30 Easy Mexican Recipes or Caramelized Onion Penne.
Expert Tips for Making the Best Caramelized Onions
- Recipe Can be Doubled: A great recipe for a crowd. Simply increase the ingredients proportionately.
- Store: Lasts up to four days in the fridge.
- Freeze: Feel free to freeze for up to 4 months.
- Variation tip: More sugar for a sweeter caramel taste or hit it with a dash of your favorite spice for a little heat.
- Alternate ingredient: Try a little acid, use your favorite vinegar to up the flavor. I like Balsamic vinegar and champagne.
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Quick Caramelized Onions in 10 Minutes
Video
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Ingredients
- 2 cups white or yellow onions
- 2 tablespoons canola oil
- ⅛ teaspoon baking soda
- ½ 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.
Christina’s Notes
- Recipe Can be Doubled: A great recipe for a crowd. Simply increase the ingredients proportionately.
- Store: Lasts up to four days in the fridge.
- Freeze: Feel free to freeze for up to 4 months.
- Variation tip: More sugar for a sweeter taste or hit it with a dash of your favorite spice for a little heat.
- Alternate ingredient: Try a little acid, use your favorite vinegar to up the flavor. I like Balsamic and champagne.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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I do no t see sugar of any amount in the recipe. How much?
Absolutely FANTASTIC. I added a splash of acidity (balsamic) and a sprinkle of brown sugar 2mins before finish and it was to die for. Many thanks!
Yeah, I watched the video and did everything she said. I used just a sprinkle of baking soda, less than 1/8th and I have the same yellow, mushy result. I might try again…
It works. It was done in the video. I have done it.
Turned out perfect
This recipe proved to me that low and slow is the only way to go
Quick and easy! No problems at all…. I did not walk away from it and stirred constantly. Perfect!!
I only had about 10 minutes until dinner was ready and forgot about the onions. So, I found this quick recipe after I already had 2 T of olive oil and 1 teaspoon of butter heated in a pan over medium high heat. I added a about half the amount of baking soda because I only used one onion. I stirred often and they came out perfectly! Thank you so much for this recipe!
Yummy recipe
Thanks
THANK YOU SO MUCH FOR THIS RECIPE. I love making caramelized onions for burgers and pizza but dreaded how long it took to make them. This cuts down the time so much! I tried making a double batch in one pan and quickly learned that one batch at a time is the way to go( I think my pan was too small haha). I’m currently cooking another batch and cannot wait to eat them! 🙂 This will be my go-to recipe from now on
not sure what the other’s issues are. this worked fine for me. they tasted amazing. This is my first time trying caramelized onions, I didn’t have 4-8 hours for the ‘real’ method. I will try that next, but in a pinch, these were fantastic.
You need to give how much baking soda to use. To much and it’s disgusting
She does, 1/8 teaspoon baking soda, it’s right there in the recipe.
Quick & carmaluzed should never be used in the same sentence. I’m a home economics science teacher, & if you don’t have the time & patience, don’t bother.
I think you are missing the boat on the latest in cooking science then. Baking soda promotes browning by changing the pH level of foods and it makes browning quicker. The best food scientists in the US have been using it for years. Please consult Modernist Cuisine, Serious Eats, and America’s Test Kitchen on the subject.
Maybe I added too much baking soda but this ended up green disgusting mush!
My onions were wasted, like everyone else my onions were apple sauce like mush! Had to dump them
It really does work, that is why I did this video to show you. I am sorry that it did not turn out for you.
Utter failure