Description
2–3 large onions (yellow preferred), thinly sliced pole-to-pole (about 2–3mm thick)
2 tablespoons butter, olive oil, or ghee (or a mix)
¼ cup balsamic vinegar (optional, for flavor depth)
2 tablespoons brown sugar (optional, if onions are less sweet)
Salt and pepper to taste
Ingredients
Peel the onions and slice them evenly from pole to pole.
Heat a heavy-bottomed skillet over low to medium-low heat.
Add butter, olive oil, or ghee to coat the bottom of the pan.
Place onions in the skillet, stirring to coat with fat.
Cook slowly, stirring every few minutes to prevent sticking.
After 20–30 minutes, deglaze with balsamic vinegar (and add brown sugar if desired).
Continue cooking until onions are deep golden brown, soft, and sweet — usually 30–60 minutes total.
Season with salt and pepper to taste.
Serve immediately or store for later use.
Instructions
1. Peel the onions and slice them evenly from pole to pole. 2. Heat a heavy-bottomed skillet over low to medium-low heat. 3. Add butter, olive oil, or ghee to coat the bottom of the pan. 4. Place onions in the skillet, stirring to coat with fat. 5. Cook slowly, stirring every few minutes to prevent sticking. 6. After 20–30 minutes, deglaze with balsamic vinegar (and add brown sugar if desired). 7. Continue cooking until onions are deep golden brown, soft, and sweet — usually 30–60 minutes total. 8. Season with salt and pepper to taste. 9. Serve immediately or store for later use.
Notes
Cooking low and slow is key to preventing burning. Store in the refrigerator for up to a week or freeze in small portions for later use.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 3g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 5mg
Keywords: caramelized onions, onion topping, balsamic onions