Caramelized onions are tender and sweet with a rich savory flavor. They are an absolute dynamite addition to any dish! Add these to your favorite foods like:
Normally to caramelize an onion, it’s best to do so at a lower heat in order to slowly draw out the natural sugars without burning them. When caramelization takes place, a browning occurs.
The full process of caramelizing onions will take about 45-60 minutes depending on how much color you prefer your onions to have. Add a bit of white or red wine at the end for a tangy flavor. If you like you could even add a bit of plant based butter at the end. The end result is sticky, savory, rich, sweet, buttery perfectly caramelized onions.
This step-by-step article will help you to be confident in caramelizing onions. Once you have mastered this technique, caramelized onions can be easily made at home. All it takes is a little bit of time and patience. Get your onions peeled and we will teach you how to cut them.
How To Caramelize Onions
Total time: 45 minutes
Julienne your Onion(s)
First we are going to start with onions that have been Julienned. Review our article on u003ca href=u0022https://lettuceliveinpeas.com/articles/how-to-julienne-onions/u0022u003eHow to Julienne Onionsu003c/au003e. Once you have your onions cut, you are ready to start caramelizing.
Add to a warm pan
The key to making perfectly caramelized onions is low and slow heat. You want to start the pan on medium heat to allow it to warm. Once the pan is warm, reduce the heat to low.
Add Neutral flavored oil
Next add a couple tablespoons of oil to the pan. We recommend a neutral flavored oil for caramelized onions.
Examples: Soybean, Safflower, Sunflower, Canola, Peanut
The onions will take a long time so patience is key here! Stir the onions about every 3-5 minutes, to ensure they don’t stick too much. A little sticking is normal so do not be alarmed. When the onions are starting to change color, and sticking is happening much more, add a bit of water.
Adding water will release anything stuck from the pan, and allow all of the flavors from the pan to mix in with all the onions.
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Luna & Nate