Caramelized Onions are a rich, flavor-packed addition to burgers, sliders, steaks, and more. It takes just 20 minutes to make, minimal effort, and can be made ahead of time for meal planning.
Melt butter - Place a medium skillet over medium heat. Melt the butter.
1 tablespoon butter
Caramelize onions - Add chopped onions and cook for 5 minutes. Season with salt and pepper and stir. Continue to cook for another 15-20 minutes, until the onions are caramelized and browned.
1 medium onion, salt, black pepper
Add water, stir, repeat - Add about a tablespoon of water every few minutes and give the onions a stir. This rehydrates the onions and deglazes the pan, incorporating all of the browned flavorful bits that get stuck on the pan. Repeat this until the onions are deep brown and caramelized.
4 tablespoon water
Notes
Cooking Tips
Storage - Store caramelized onions in an airtight container in the refrigerator for up to 4 days. In order to reheat them, reheat in a pan over low heat until hot or let them reach room temperature. You can also freeze them for up to 3 months.
Don't stir the onions too much - Let the onions cook in the pan on their own so they can caramelize and brown. If you keep stirring them, they won't brown. At the same time, don't let them sit too long or they will stick to the pan.
Cook the right size onions - Finely chop the onion, but not too finely or they will burn. Likewise, don't cut them too thick or the outside of the onions will cook before the middle.
Don't overcrowd the pan - Do not overcrowd the pan or the onions won't cook evenly.