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How to Make Perfectly Caramelized Onions

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Ooohh my darlings! Today I am talking to you about one of my favvvvvvvvorite things to make. Not only does it make the house smell AH-MAZE-ING, it is something that goes with just about any dish you make. Yes my friends, today I am preaching the wonders of the caramelized onion.
Can I get an amen?
Have a burger you want spruced up? Slap some caramelized onion on it. 
Boring sandwich? Caramelized onions to the rescue!
Wimpy wrap? OK, you get the idea right?

They are perfect on steaks, pizza, fritattas, omlets, oh my goodness, the options are seriously endless!!
I have been know to just eat them out of the bowl, plain!
But I realized, after talking with people on my Facebook page and Twitter, that a lot of people are not sure how, or are even intimidated by the idea of caramelizing onions.
No, no my friends, grab those onions and get your little hiney in the kitchen! You can do this, I promise!!
Don't get me wrong, I have made my fare share of horrible pots of caramelized onions. But that was mostly due to my impatience. I wanted to hurry it along, so I bumped up the heat.
NOPE DON'T DO IT!!
Yes they will "brown" quickly, but they will taste bitter and burnt instead of creamy and sweet.
Patience = gorgeously caramelized onions. 
Nuff said.
So give yourself at least an hour to get this done. Go low, and slow, and let the magic happen!!
Perfectly Caramelized Onions  

3 tablespoons butter
3 large sweet onions, thinly sliced
2 tablespoons balsamic vinegar
Salt

Heat a large skillet over medium-low heat. Melt the butter in the pan and then add the sliced onions. Stir to coat the onions in the butter, then let them go. Stir the onions every 5 to 10 minutes (I go 10 minutes).

Once the onions are nice and brown, stir in the balsamic vinegar and some salt, making sure to combine with all of the onions.

Remove from heat. Store leftover onions in an airtight contained in the refrigerator for up to a week.

Recipe provided approx 1 to 2 cups of caramelized onions.

ENJOY!

Reader Interactions

Comments

  1. Unknown

    I always burn mine! Always. will have to listen to this next time!

    Reply

  2. Bobbi | Bobbi's Kozy Kitchen

    I know, it is so hard! But if you just go low and wait and wait and wait LOL it will pay off. Like I said, it takes me an hour at least!

    Reply

  3. Laura M

    I use the slow cooker. Sliced onions with a bit of oil or butter, on low, for 10 or 12 hours.

    Reply

  4. Bobbi | Bobbi's Kozy Kitchen

    Oh, that is good to know Laura. Thanks!

    Reply

  5. Dionne Baldwin

    AMEN!! I love carmelized onions on my burgers. And omlettes. And sandwiches. And steak...

    Reply

  6. Bobbi | Bobbi's Kozy Kitchen

    Or straight out of the pan hehe

    Reply

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