Recipe

Decadent Caramelized Onions (Soft and Chewy)

A low-and-slow stovetop recipe for deeply sweet, jammy caramelized onions with crisp edges and a buttery, savory finish.

By Matt Campbell

•

4.9

A cast iron skillet filled with deeply browned caramelized onions that look soft, glossy, and jammy on a wooden countertop in natural light

Jump to Recipe

Caramelized onions are one of those kitchen upgrades that feel fancy but act like a cheat code. You start with a pile of sliced onions that looks wildly optimistic, and 45-ish minutes later you have a glossy, bronze tangle that tastes like you quietly added five extra hours of flavor to dinner.

This version leans into that soft and chewy sweet spot. Not burned, not mushy, not “I got bored and cranked the heat.” Just slow, steady browning with a couple of smart moves: a pinch of salt early, a splash of water to deglaze when the pan gets too toasty, and a tiny hit of butter at the end for that restaurant-style shine.

Thinly sliced yellow onions in a large bowl on a kitchen counter with a chef's knife beside it Use them on burgers, stir them into pasta, pile them on toast with eggs, or spoon them straight out of the pan like a gremlin. No judgment, only results.

Why It Works

Big flavor from basic ingredients: onions, fat, salt, time. That is the whole magic trick.
Soft, chewy texture: steady medium to medium-low heat keeps them jammy with a little bite, not stringy or scorched.
Built-in rescue plan: a splash of water deglazes the pan and pulls all those browned bits back into the onions where they belong.
Flexible finish: go classic and buttery, or add balsamic for tang, thyme for cozy vibes, or a pinch of chili flakes for a little chaos.

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerator: Cool completely, then store in an airtight container for up to 5 days. They taste even better on day two.

Freezer: Freeze in small portions (ice cube tray or tablespoon scoops on a sheet pan, then bag) for up to 3 months. This makes weeknight cooking feel suspiciously easy.

Reheat: Warm in a skillet over medium-low with a splash of water. Microwave works too, but the skillet brings back the gloss and the edges.

Food safety note: Do not leave cooked onions sitting at room temp for more than 2 hours.

Common Questions

What onions are best for caramelizing?

Yellow onions are the all-around winner: balanced sweetness, great browning. Sweet onions (like Vidalia) work too but can brown faster. Red onions are delicious, slightly sharper, and turn a deeper mahogany color.

How long does it really take?

For true caramelization, plan on 45 to 60 minutes. You can brown onions quickly in 15 minutes, but that is not the same thing. This is slow flavor, and it is worth it.

Why do my onions keep sticking or the pan gets dark?

That is normal. When the pan looks too dry or the browned bits (fond) start getting very dark, add 1 to 2 tablespoons water and scrape. It cools the pan slightly and dissolves the fond back into the onions.

Can I make them in advance?

Absolutely. Caramelized onions are basically meal prep gold. Make a batch on Sunday, then use them all week in sandwiches, bowls, eggs, and pastas.

Should I add sugar or baking soda?

No sugar needed. Onions have plenty of natural sugars. Baking soda speeds browning but can make them taste a little off and turn soft in a not-cute way. If you want better flavor, use time and keep scraping up the fond.

Can I do this in a slow cooker?

You can, but the flavor is different and less roasty. If you want the real chewy, deep-browned vibe, the stovetop skillet is the move.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Wide skillet (12-inch is ideal, cast iron or stainless steel)
Sharp knife and cutting board
Wooden spoon or silicone spatula for scraping
Measuring spoons
Lid (optional, helpful for the first 10 minutes)

The first time I made caramelized onions, I treated them like a stir-fry. High heat, constant poking, and a strong belief that impatience counts as a technique. I ended up with onions that were half pale, half scorched, and fully offended. Now I do it the way that actually works: wide pan, steady heat, and just enough stirring to keep things honest. It is one of my favorite background kitchen rituals because it smells like you have your life together, even if you are eating them over toast in sweatpants.

Decadent Caramelized Onions (Soft and Chewy)

(4.9 Reviews)

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings Makes about 1 1/2 cups

Ingredients

3 large yellow onions (about 2 1/2 to 3 pounds), halved and thinly sliced
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
2 to 6 tablespoons water, as needed for deglazing
1 teaspoon balsamic vinegar (optional, for a deeper sweet-tang finish)
1 small sprig fresh thyme or 1/4 teaspoon dried thyme (optional)

Optional flavor boosters: pinch of chili flakes, a smashed garlic clove added in the last 10 minutes, or 1 teaspoon Worcestershire for savory depth.

Instructions

Slice the onions. Cut onions in half through the root, peel, then slice into thin half-moons. Aim for consistent thickness so they cook evenly.
Start them slow. Heat a wide skillet over medium. Add olive oil and 1 tablespoon butter. Once melted, add all the onions and the salt. Toss until glossy and evenly coated.
Soften first (10 minutes). Cook, stirring every minute or two, until the onions collapse and look translucent. If you have a lid, you can cover for 5 minutes to speed the softening, then uncover.
Caramelize (35 to 45 minutes). Reduce heat to medium-low. Keep cooking, stirring every 3 to 5 minutes. You want steady browning, not a hard sear. The onions will go from blond to golden to deep amber.
Deglaze when needed. If the pan looks dry or the browned bits on the bottom start getting very dark, add 1 to 2 tablespoons water and scrape with a wooden spoon. Repeat as needed. This is how you get deep flavor without burning.
Finish for shine. When the onions are a rich brown and taste sweet and savory, stir in the remaining 1 tablespoon butter, pepper, and optional balsamic and thyme. Cook 1 to 2 minutes more.
Taste and use. Adjust salt. Serve warm, or cool and store for later. Try them on burgers, grilled cheese, steak, roasted veggies, eggs, or stirred into rice.

A wooden spoon scraping browned bits from the bottom of a stainless steel skillet with caramelized onions as a splash of water steams If you are wondering whether they are done, taste one. The timer is helpful, but your mouth is the actual boss.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes