How to Make Caramelized Onions
Although caramelized onions take a little time to prepare and they have a higher carb count than other vegetables, they are well worth the effort. Try them on pizza and hamburgers or served alongside your favorite steaks and roasted vegetables.
How to Make Caramelized Onions
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Before you go whipping up this tasty burger topper, you should ask yourself, can you eat onions on keto? You’ll be surprised to learn the answer. That being said, I love caramelized onions on my burgers and steaks and even on roast chicken and seafood from time to time. Try it with mushrooms for a complete meal!
To be fair, onions are a vegetable with higher carbs than other ones. However, that doesn’t mean that you can’t eat them from time to time. Caramelized onions are best served fresh. But, lucky for you, making them isn’t complicated and doesn’t involve a lot of ingredients. So you can whip them up whenever the craving for something onion-y hits — and maybe you’re not in the mood for low carb onion rings.
Ingredients
- 3 large yellow onions
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/3 cup balsamic vinegar
- Sea salt and black pepper to taste
Instructions
- Remove both ends of onion and cut in half lengthwise. Turn one piece of onion onto the flat side and cut into thin slices, working from one end to another. Repeat until all onions are sliced.
- Melt butter in a large skillet over medium heat. Add onion slices to the skillet and drizzle olive oil over the top. Season with salt and black pepper, to taste, and stir to combine.
- Slowly cook the onions down over medium heat for 45 minutes to an hour. Stir the onions every 5 or 10 minutes while they are cooking to prevent scorching.
- Once the onions are done caramelizing, add balsamic vinegar to deglaze the pan. While the liquid is bubbling, gently scrape the bottom of the pan with a wooden spoon to incorporate the fond — or the brown bits on the bottom of the pan — into the onions.
- Season with additional salt and black pepper, if desired. Use immediately.
Notes
You’ll get the best caramelized onions using fresh ones. That being said, as long as you know the right way to store onions, they should keep long enough in your pantry until you need them next.
Ingredients
- 3 large yellow onions
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/3 cup balsamic vinegar
- Sea salt and black pepper to taste
Instructions
- Remove both ends of onion and cut in half lengthwise. Turn one piece of onion onto flat side and cut into thin slices, working from one end to another. Repeat until all onions are sliced.
- Melt butter in a large skillet over medium heat. Add onion slices to skillet and drizzle olive oil over the top. Season with salt and black pepper, to taste, and stir to combine.
- Slowly cook the onions down over medium heat for 45 minutes to an hour. Stir the onions every 5 or 10 minutes while they are cooking to prevent scorching.
- Once the onions are done caramelizing, add balsamic vinegar to deglaze the pan. While the liquid is bubbling, gently scrape the bottom of the pan with a wooden spoon to incorporate the fond — or the brownbits on the bottom of the pan — into the onions.
- Season with additional salt and black pepper, if desired. Use immediately.