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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How to Caramelize Onions
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.
Expert Tips
- 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.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
Christopher says
This recipe ought to come with a large disclaimer: WARNING, DO NOT ATTEMPT WITH ONLY ONE ONION IN HOUSE. I am running late for dinner, company is on the way over so I was searching for a way to save time. Great! I thought, I can really cut down on the time it takes to caramelize the onions for my caramelized onion and mushroom quiche! Wrong, almost instantly my poor onion turned into a watery, mushy mess with absolutely no redeeming flavor. I guess I will serve a mushroom quiche now. And I hope whoever invented this “quick trick” reconsiders leaving this recipe posted for the tragedy that will inevitably befall many other dinners.
Christina Hitchcock says
This is definitely a recipe where you need to follow the recipe EXACTLY. There’s a bit of science going on behind the scenes so you really can’t tweak the measurements at all. If you used one onion and the listed amount, it most certainly will not turn out.
DeeDee says
So as to avoid yellow, watery “mush” as previously posted, CRANK UP THE HEAT AND WATCH CLOSELY! And watch the amount of oil used; you can always add more if necessary.
I think this is an amazing trick to fast, caramelized onions…there was no such thing prior to trying this recipe.
Christina Hitchcock says
Thank you for the tips! I am always looking for ways to improve my recipes!
M says
I’m not sure how to rate those recipe because there was definitely user error involved. I eyeballed the oil and maybe used 1/2Tbsp. Only used one onion and then sprinkled a medium pinch of baking soda. I abandoned ship after about 5 minutes when I had something that looked like baby pooh in my pan. Definitely not blaming the recipe, but did want to share that maybe it’s more of an exact science than I need myself to believe. I’ll try again and see how it goes. #wingingit #fail
Christina Hitchcock says
You need to follow this recipe EXACTLY. If you eyeball any part of it, it won’t turn out correctly. There is science going on behind the scenes and so the measurements need to be exact.
Cindy says
Wow! I loved it. I cannot believe how quickly it was done. GREAT tip. From now on I will always do the baking soda tip. I live caramelized onions, but because they usually take so long, I avoid making them. But this… this is totally do-able! And I love the taste too! Fried mine with some coconut oil and added balsamic vinegar. They were delicious! I have no idea why the other people are not having success? Mine came out PERFECT 👌. Thanks for sharing!
Christina Hitchcock says
Thank you for your feedback! I am so glad you enjoyed this recipe!
Karen Stephens says
I wish I had read the reviews first. I too ended up with yellowish brown mush. They taste ok but are too mushy to use.
Christina Hitchcock says
So sorry to hear that! I am always looking for ways to make my recipes better!
Rene says
I think part of the problem is that your blog steps say the heat should be at medium high but the recipe says medium. I think the onions steam morw and turn yellow at the lower heat. Once I turned up the heat they started to brown.
Christina Hitchcock says
Thank you for your feedback! I am always looking for ways to make my recipes better.
Julia says
I’m sorry but this was foul. It was a science experiment gone bad. The liquid emitted from the onions sort of congealed and onions were flavorless. I would not recommend. The below reviews were not actually based on trying the recipe!
Christina Hitchcock says
So sorry to hear that you had a bad experience with this recipe.
marline pearson says
I did this and within a few minute I had mashed potato onion mush. Did I use too much baking soda? How much baking soda per how many onions? What did I do wrong?
Christina Hitchcock says
You need to follow the recipe EXACTLY.
AmandaK says
Definitely will NOT be doing this again! My kitchen now stinks and the onions were TERRIBLE. I’m obsessed with onions but whatever chemical reaction the baking soda causes makes the flavor DISGUSTING. I strongly encourage the author and anyone who uses this recipe to try making caramelized onions the old fashioned way just so you can see the difference in FLAVOR. Sometimes there’s no reward for using a shortcut and this is one of those times. Now I have to throw out an onion! I never throw out onions!
AmandaK says
For some reason this recipe turned my onions highlighter yellow. I’m still cooking them so I hope it works out but it’s weird seeing onions the color of bananas.
Christina Hitchcock says
Let me know how the recipe ended up turning out for you!
Tanya says
Onions turned to mush and were very watery. Thank god I had more onions so I did it over my own way and they turned out great. The taste of the mush was good just couldnt use on anything. Going to try as an ‘onion jam’. Hate to waste it.
Christina Hitchcock says
So sorry to hear that it did not turn out well. If you have any suggestions to make this recipe better please let me know!
Patrick says
Wasted my onions.
Tried the recipe because it was fast and 5 stars. Wish I read the reviews first –
there were lots of people saying how good it looked and the only person who actually tried it saying they were horrible. I too ended up with a gross yellow mush rather than caramelized onions. Sites like this need 2 sets of reviews: one for fans saying they look good, and separate for people who actually cooked it and found they were good. Unfortunately this was not good.
Christina Hitchcock says
Thank you for your feedback so sorry to hear that you did not enjoy this recipe.
Kathy says
Fabulous grilled onions and so quick——just as you promised. These are our new favorite.
Linda says
Horrible! I cannot believe anyone liked this ! I did exact same thing- and it just made water come out and turned them to tasteless mush I threw them out – 5 people in my home and not one liked
smithtimes2 says
Great tip. Caramelizing onions right now, for roast beef subs and Au jus.
Christina Hitchcock says
Yummmm!
Sandi says
I love how easy it is to get yummy caramelized onions. You had me ready to try this when I saw 10 minutes.
Donna says
I just love caramelized onions, they add so much flavour to a dish. Love these step by step instructions!
Lisa O'Driscoll says
I love caramelized onions and your recipe looks so easy! Can’t wait to try these!
Christina Hitchcock says
So glad you like it!
Uche says
Oh Christy, your recipes always look delicious yet so easy, where have you been all my life? Thanks for all of them.
Christina Hitchcock says
You’re very welcome!