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Caramelized Onions in a cast iron skillet

Caramelized onions

Caramelized onions are sweet golden-brown onions slowly cooked in butter with additional ingredients to bring out a unique flavor. The onions are added to various recipes like salad, soups, pasta, dips, and more for added taste and flavor. Even though it takes time to make, you will never regret adding it to your favorite recipe.
Calories 279kcal


  • 3 medium to large Onion
  • 2 tablespoons Extra virgin olive oil or butter
  • salt and black pepper to taste
  • 1 tablespoon Balsamic vinegar
  • 3 tablespoons Chicken Stock or use as needed


  • Peel and take off the stems of the onions, then slice thinly into circular discs or half circles.
  • Heat the olive oil in a thick-bottomed pan on medium-high.
  • When the oil is shimmering, add the onions and stir to coat them. Then reduce the heat to medium-low to prevent the onions from burning or drying out.
  • Spread the onions evenly in the skillet and cook, stirring occasionally, and cook for 45 minutes (a little more or less), occasionally stirring, until the onions turn a golden brown.
  • Season with salt and black pepper, and stir in the balsamic vinegar and chicken broth to deglaze the pan.
  • Turn heat to low and continue to cook for another 5 to 10 minutes or until the onions become soft and gooey.


  1. Slice your onions thinly along the equator to make sure they are cooked through evenly. Using thick slices will take longer for them to cook, especially at their core.
  2. Start low and slow. Don't rush the process! Caramelizing onions takes time and patience, but if you do it right, it will be worth it when you taste those perfectly sweet onions.
  3. If they get dark brown in spots too quickly, turn the heat down a little bit.
  4. One of the secrets to having perfect caramelized onions is choosing the right pan and pan size. I love using cast iron skillets; they make my onions come out well without burning. Ensure that your pan is large enough to allow the moisture to escape as you cook the onions.
  5. Start the cooking with low or medium-low heat to soften the onion, then turn it up to medium at the end and stir often to caramelize it properly.
  6. Add salt to the onions early. This will allow the onions to release their moisture.


Calories: 279kcal | Carbohydrates: 5g | Protein: 1g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 1mg | Sodium: 650mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg