Go Back

Quick Caramelized Onions Recipe

Quick Caramelized Onions are a simple way to add rich, sweet, savory flavor to everyday meals. Thinly sliced onions cook in butter and olive oil until softened, golden, and lightly browned, creating a flavorful topping that works with burgers, sandwiches, pizzas, and more.
Traditional caramelized onions can take 45 minutes or longer, but this quicker method uses a wide skillet, thin slices, and a little water to speed up the cooking process. The result is a tender, golden onion mixture with concentrated flavor, ready in about 20 to 25 minutes.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course condiment, Side Dish
Cuisine American, French-inspired
Servings 4 servings
Calories 105 kcal

Equipment

  • Large skillet
  • Sharp knife
  • Cutting board
  • Wooden spoon or spatula
  • Measuring spoons

Ingredients
  

  • 3 large yellow onions thinly sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons water plus more as needed
  • 1 teaspoon balsamic vinegar optional
  • 1/2 teaspoon granulated sugar optional

Instructions
 

  • Peel the onions and cut them in half from root to tip. Place each half cut-side down on a cutting board and slice it into thin, even strips. Keeping the slices similar in thickness helps them cook evenly.
  • Heat the Butter and Oil
  • Place a large skillet over medium heat. Add the butter and olive oil, allowing the butter to melt completely. The combination of butter and oil adds flavor while helping prevent the butter from browning too quickly.
  • Cook the Onions
  • Add the sliced onions to the skillet and sprinkle with salt and black pepper. Stir to coat them evenly in the fat. Cook for 5 to 7 minutes, stirring frequently, until the onions soften and begin to release moisture.
  • Speed Up the Browning
  • Reduce the heat to medium-low and continue cooking for another 10 to 15 minutes, stirring regularly. If the onions begin sticking to the skillet or browning too quickly, add a tablespoon of water and scrape up the browned bits from the bottom. Repeat with small splashes of water as needed.
  • Add the Finishing Touches
  • When the onions are soft and golden brown, stir in the balsamic vinegar if desired. For a slightly sweeter result, add the optional sugar during the final few minutes of cooking. Continue stirring until the liquid evaporates and the onions are glossy and tender.
  • Serve or Store
  • Remove the skillet from the heat and let the onions cool slightly. Serve warm as a topping or condiment, or transfer them to an airtight container for later use.

Notes

  • Choose yellow onions: They have a balanced flavor and become naturally sweet as they cook. Sweet onions also work well, while red onions provide a slightly different flavor.
  • Slice evenly: Thin, uniform slices cook faster and more consistently than thick or uneven pieces.
  • Use a wide skillet: A larger cooking surface allows moisture to evaporate more quickly and encourages browning.
  • Avoid excessive heat: High heat may burn the outside before the onions soften. Keep the temperature at medium-low once the onions have released their moisture.
  • Sugar is optional: Onions contain natural sugars, so extra sugar is not necessary. Add a small amount only if you prefer a sweeter finish.