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Caramelized Onions

These Caramelized Onions are a simple and decadent side dish or condiment. They're golden-brown, perfectly soft, and have a sweet, deep, rich flavor. Just 3 ingredients needed!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Condiment, Side Dish
Cuisine: American
Keyword: caramelized onions
Method: Pan-fry
Servings: 1 cup


  • 3 tablespoons ghee or unsalted butter
  • 2 large yellow onions thinly sliced, about 5 cups
  • 1/2 teaspoon fine sea salt


  • Heat the ghee or butter in a medium-sized, heavy-bottomed sauté pan or skillet over medium-high heat. When the ghee is hot, add in the onions. (The ghee is hot enough when it shimmers and bubbles after you add a drop of water to the pan.) Cook, untouched, until a fond (see note) starts to build up or the onions start to stick to the pan, about 5 minutes. Stir the onions.
  • Continue to stir once every 5 minutes for 20-25 minutes, adding a tablespoon of water if needed to deglaze the pan (adding water to the pan helps the onions caramelize quicker and helps redistribute the fond throughout the onions), until the onions begin to take on a deep brown color. If they begin to burn, reduce the heat to medium-low.
  • Once the onions are browned and caramelized, remove from the heat and use as desired. Store in the refrigerator for up to 1 week.


Fond refers to the flavorful brown bits that begin to build up on the bottom of the pan.


Serving: 1cup | Calories: 514kcal | Carbohydrates: 28g | Protein: 3g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 115mg | Sodium: 1176mg | Potassium: 438mg | Fiber: 5g | Sugar: 13g | Vitamin A: 6IU | Vitamin C: 22mg | Calcium: 70mg | Iron: 1mg