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Caramelized Onions

I use my friends to gauge what sorts of recipes I should develop. When I asked them about doing a recipe for onions, one of them asked, “Can you please teach me how to make caramelized onions?  I ALWAYS burn them.”

Caramelizing onions is all about low and slow cooking. If you rush it and forget to stir CONSTANTLY, they will burn. Cooking them slowly and over low heat requires less babysitting. The gentle heat and occasional stirring draws out the onions natural sugars, turning them into sweet tender ribbons of flavour.

This recipe makes 1 cup worth. If you store them in an airtight container in the fridge, they’ll last up to 2 weeks. Great to have on hand for scrambled eggs, mashed potatoes, salads, burgers, pizza – you name it!

Caramelized Onions

Caramelized Onions

Total Time: 45 minutes

Caramelized Onions

Caramelizing onions takes time. Cooking your onions low and slow is needed to draw out their natural sugars. As the onions cook, they soften and their sugary juices caramelize – making them sweet and succulent. Try adding them to your favourite salad, sandwich, pizza or pasta for a hint of sweetness.


4 cups chopped onions (about 2 large or 4 small onions)
2 tablespoons butter


  1. Melt butter in a large Dutch oven or skillet over medium heat. Add onions; cook and stir until onions begin to soften, about 4 minutes.
  2. Reduce heat to med-low and cook, stirring occasionally until onions become golden in colour and sweet (about 30 to 40 minutes).

Caramelized onions stored in an airtight container will last up to 2 weeks in the fridge.

If the onion sugars on the bottom of the pan start to brown to quickly, or burn, just add a splash of water and stir up the brown bits – this is called deglazing. Also, reduce the heat a bit.