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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 26.4
  • Total Fat: 0.6 g
  • Cholesterol: 1.3 mg
  • Sodium: 1.8 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 0.7 g

View full nutritional breakdown of Caramelized Onions calories by ingredient
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Caramelized Onions

Submitted by: CHEF_MEG
Caramelized Onions

Introduction

Learn how to make caramelized onions to add flavor to any dish, from soups and sandwiches to stews and dips. Learn how to make caramelized onions to add flavor to any dish, from soups and sandwiches to stews and dips.
Number of Servings: 8

Ingredients

    4 c onions, white or yellow, sliced thin
    1/2 t black pepper
    1 t butter, unsalted

Directions

Place a large saute pan over moderate heat. Once warm add butter. Once butter is foaming, add onions. Stir onions occasionally. After 10 minutes, when the onions start to turn light brown, add 1 ounce (2 Tablespoons) of warm water to the saute pan to remove the browned bits from the bottom of the pan. Continue cooking and repeat two more times, every 10 minutes. Season with pepper.
Makes 8 two tablespoon servings.





TAGS:  Side Items |

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Member Ratings For This Recipe


  • Incredible!
    12 of 12 people found this review helpful
    I MAKE CARMELIZED ONIONS ALL THE TIME BUT, I SEASON THEM WITH A LITTLE CHILI POWDER AND OLIVE OIL. THEN
    I BAKE THEM IN THE OVEN AT 4OO FOR ABOUT A HALF HOUR ON A DISPOSABLE FLAT TIN PAN. I EAT THEM BY THEMSELVES AS A SNACK. TRULY DELICIOUS!!!!! - 5/25/11

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  • Incredible!
    8 of 8 people found this review helpful
    Try changing it by adding some red, yellow or green peppers! - 10/10/10

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  • 8 of 8 people found this review helpful
    I make these often and use Olive Oil instead of butter. Always adds to whatever I serve them with. - 10/9/10

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  • Very Good
    4 of 4 people found this review helpful
    I made this thinking I'd just freeze what I didn't use on dinner that day - big mistake. The frozen cooked onions in butter turned into mush upon reheating. From now on, I'll make this fresh ONLY. They tasted GREAT the day I made them - I used margerine and Pam instead of butter. - 10/22/10

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  • Good
    3 of 3 people found this review helpful
    I add mushrooms.. - 11/3/11

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  • Very Good
    3 of 3 people found this review helpful
    I love this when it's all done I add garlic - 12/8/10

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  • 3 of 3 people found this review helpful
    Very good over a blackened steak! - 3/7/10

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  • Incredible!
    2 of 2 people found this review helpful
    Made these tonight for Dinner. Used them as a topper for baked sweet potatoes. Yum!!! DH loved these and enjoyed the sweet potatoes. Says he will eat them again if I top them with these onions. - 5/18/11

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  • Incredible!
    2 of 2 people found this review helpful
    Great way to make onions--the texture was perfect and I loved the flavor. - 12/18/09

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  • Incredible!
    1 of 1 people found this review helpful
    I luv this recipe, it sounds just perfect. - 11/16/12

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  • Very Good
    1 of 1 people found this review helpful
    Yummm.... Killer on Roast Beast Samichez.. - 11/5/11

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  • 1 of 1 people found this review helpful
    Does caramelizing onions change their nutritional breakdown other than the addition of the butter? Does the sugar percentage increase as the water is sweated out? - 11/2/10

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  • Incredible!
    1 of 1 people found this review helpful
    Bring on the onions! I love it! - 7/21/10

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  • Ooooh. Looks like the math is wrong: 1/8th tsp does not equal .04 tsp, so the calorie count is wrong, as well.
    Also, I wouldn't try this in a non-stick pan - not good for the pan, and caramelization doesn't happen in non-stick as well as iron or steel. Caramelized onions are delish! - 2/13/14

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  • I always add some herbs depending on what the onions are being served with - rosemary, sage, parsley, mint...they're all good! - 1/14/13

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  • sounds good! - 12/17/12

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  • I add to my gill chicken so delicious!!!! - 10/12/12

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  • The down side to this recipe is the time it takes to cook it and the sustained 30 minutes of attentiveness you need to have. They look and smell beautiful. I snitched an onion string, and it tasted as good as a piece of cooked onion can all by itself. - 10/9/12

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  • I never added water before. It worked wonderfully - 10/4/12

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  • Since I learned that Olive Oil releases some kind of toxin when it reaches high temperatures, I use Coconut Oil or grapeseed oil. But I'll bet this would be great on a GF grill.... - 10/4/12

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  • Thank you! I always burned my onions. I tried this and waalla! happy dance! - 7/29/12

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  • I will try this - 6/8/12

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  • Delicious! any way you want to eat them, plain, in soup, as a topping ... yummy~ - 12/25/11

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  • I do something similar, fairly frequently.
    I use olive oil or rapeseed oil rather than butter, and usually some chopped garlic.
    It's also great with chopped mushroom; with a big dod of coarse grain mustard; finely chopped tomato; spin........ the possibilities are endless.
    Seasoning - to your tas - 12/20/11

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  • My favorite on any beef, pork and occasionally with chicken. - 11/27/11

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