caramelized onion

Stay warm with this GREAT French onion soup! With beef stock base, slow-cooked caramelized onions, French bread, gruyere and Parmesan cheese.

French Onion Soup

extra virgin olive oil

butter

sugar

Salt

garlic,

beef stock, chicken stock,

dry vermouth

bay leaves

black pepper

brandy (optional)

bread

"Do not use cheap French bread.  It is just white bread with sugar.  Use sourdough or a good French bread from a good bakery, like La Brea."

Caramelize the onions: In a 5 to 6 quart thick-bottomed pot, heat 3 tablespoons of olive oil on medium heat. Add the onions and toss to coat with the olive oil.
Cook the onions, stirring often, until they have softened, about 15 to 20 minutes.
Increase the heat to medium high. Add the remaining tablespoon of olive oil and the butter and cook, stirring often, until the onions start to brown, about 15 more minutes.

Then sprinkle with sugar (to help with the caramelization) and 1 teaspoon of salt and continue to cook until the onions are well browned, about 10 to 15 more minutes.

Add the minced garlic and cook for a minute more.

Deglaze the pot with vermouth: Add the vermouth to the pot and scrape up the browned bits on the bottom and sides of the pot, deglazing the pot as you go.

Add stock and seasonings: Add the stock, bay leaves, and thyme. Bring to a simmer, cover the pot and lower the heat to maintain a low simmer. Cook for about 30 minutes.
 
Season to taste with more salt and add freshly ground black pepper. Discard the bay leaves. Add brandy if using.

Toast French bread slices: While the soup is simmering, line a sheet pan with parchment paper or foil and preheat the oven to 450°F with a rack in the upper third of the oven.
Brush both sides of the French bread or baguette slices lightly with olive oil (you'll end up using about a tablespoon and a half of olive oil for this).
Put in the oven and toast until lightly browned, about 5 to 7 minutes. Remove from oven.
 
Turn the toasts over and sprinkle with the grated Gruyere cheese and Parmesan. Return to oven when it's close to serving time and bake until the cheese is bubbly and lightly browned.

Serve: To serve, ladle soup into a bowl and transfer one cheesy toast onto the top of each bowl of soup.
Alternatively, you can use individual oven-proof bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprinkle with cheese. Put into the broiler for 10 minutes at 350° F, or until the cheese bubbles and is slightly browned.

"Perfect! Deep in flavor. Made this before but never cooked my onions this long. It made a big difference!"

"Great method for caramelizing the onions.  I have always had difficulty with this step.  Also, I like the suggestion about slicing the onions from root to stem rather than across.  Very flavorful, and it actually goes together quickly when you slice the onions earlier in the day."

https://www.simplyrecipes.com/video_src?vid=5990317200001

How to slowly caramelize onions to bring out deep, rich, sweet flavor as the natural sugars in the onions caramelize. Video included.

How to Caramelize Onions

Extra virgin olive oil

Butter (optional)

Sugar (optional)

Balsamic vinegar (optional)

"where are the directions for caramelizing onions in a slow cooker?"

"I have a good tip, fry lots of onions when caramelized put into jars labeled in the fridge...they keep for ever and use as and when you need them"

Cut the onions root to tip: Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.
   
Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end.  Make the cuts to your desired level of thickness.
The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.

Heat olive oil and butter, add onion slices: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
 
Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.
After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

Cook, stirring every few minutes: Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
 
The trick is to leave them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.
Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Store refrigerated for several days in an air-tight container.

"This is the very first time i use your recipes and let me tell you it was delicious. I dint use the balsamic but i did add a little bit of lemon and we loved it.  Thank you very much for the recipe I will be using more."

"Thank you!!!  However, I do not think balsamic at the end is really necessary if you add a pinch of sugar.  But... that's just my opinion.  I love your recipes and trust you so if you like it then ppl should try your way!  Thanks again for sharing!  Have a great weekend!"

"Thanks Elise!  It's the specifics that make all of the difference between meh and awesome."

https://www.simplyrecipes.com/video_src?vid=6135423479001

Switch up your burger game and make a patty melt for dinner (or lunch) this week. Layer caramelized onions, Swiss cheese, and a perfectly thin burger patty between two slices of toasted bread for the BEST HOMEMADE patty melt ever! This recipe serves two, but you can easily scale it up or down. 

Classic Patty Melt

sweet yellow onion, sliced thin

butter, divided

apple cider vinegar

beef

salt

black pepper

sandwich bread

swiss cheese

Mustard (optional)

"Try using mayo on the bread for frying. Always comes out with a better brown and crisp."

"Another variation I like is to use regular ground beef (not patties), cooked with some worcestershire sauce, and then melt a couple slices of cheese into the meat as it cooks. It ends up being somewhere between a patty melt, a cheesesteak, and a sloppy joe."

"I think that's a great sandwich with pickles"

"This is my most favorite sandwich and rye bread is my personal choice to make it more flavorful."

Cook the onions: In a large cast-iron skillet set over medium to medium heat, add 1 tablespoon of butter and sliced onions. Cook onions, stirring occasionally, for about 25 minutes until they are a deep brown color. If the onions are burning on spots, you might need to turn your heat down to medium-low.
Near the end of cooking (about 5 minutes), add apple cider vinegar and stir to combine. Then remove from the skillet.

Cook the patties: Shape ground beef into two thin 4-ounce patties that are roughly the shape of your bread. Season patties with salt and pepper.
When onions are done in your skillet, set the heat to medium-high and add the patties. Cook for 3 minutes per side. If your patties are thin, that should be enough time to cook them through. Remove patties when done.

Butter your bread: Wipe your skillet clean and add the last tablespoon of butter to the skillet. Once the butter melts, add all the bread slices to the skillet, so one side of each slice is coated with butter.  Remove two of the four pieces of bread and start building your sandwich on the two pieces remaining in the skillet (you can also do this one at a time depending on the size of your skillet).

Build your sandwiches in the skillet: On each slice of bread remaining in the skillet, add a slice of Swiss cheese, a patty, half of the caramelized onions, and top with the second slice of Swiss cheese. Top each sandwich with the slice of bread removed from the skillet earlier, buttered side up.

Cook the sandwiches: Over medium-low heat, cook the sandwiches for 3-4 minutes per side until the bread is toasted and the cheese is melted.

Serve: Slice sandwiches in half and serve immediately while warm.

"Made this last night for the first time. They were fantastic!! Will definitely make them again! Thank you!"

Instant Pot French Onion Soup! French onion soup is comfort food at its finest. Rich, intensely-flavored broth and caramelized onions, topped with crusty, cheese-covered bread is sure to warm anyone on a cold winter’s night. Make this delicious soup in half the time by using your Instant Pot!

Instant Pot French Onion Soup

unsalted butter oil

brown sugar

dry sherry

beef broth

Worcestershire sauce

thyme leaves thyme leaves

bay leaf

(1-inch thick) slices of a baguette

Dijon mustard

Gruyere cheese

"SOOO GOOD! And so easy. Will definitely be making this again."

Set the cooking time: Select the high sauté setting on your pressure cooker. If it’s an Instant Pot or similar model, the timer should default to a cooking time of 30 minutes. You will use every minute of this to sauté the onions.

Add the fat and caramelize the onions: Add the butter or oil to the pressure cooker. Once the butter has melted or the oil shimmers, about 2 minutes, add the onions, sugar, and salt and stir with a wooden spoon, separating the onion layers and coating the slices with the fat.
Cover the pot with a tempered glass lid or other 9-inch pot lid and let the onions cook, without stirring, for 10 minutes.

Uncover the pot and continue cooking the onions: Uncover the pot. At this point the onions should be softened, but not brown, and there should be some liquid at the bottom of the pot.
While wearing an oven mitt, hold the rim of the inner pot in place, and stir the onions vigorously. Be careful not to splash hot liquid on yourself.
Continue to stir the onions vigorously every 2 minutes, making sure to nudge loose any fond or brown bits from the bottom of the pot as it develops with your spoon. Do this until the sauté cooking program has ended after 30 minutes and the pot turns off automatically.
At this point, the onions should be caramelized and golden brown.

Deglaze the pot and cook the soup under pressure: While the pot is off but still hot and the onions are sizzling, add the sherry. Use a wooden spoon to thoroughly scrape any remaining fond from the pot bottom.
Stir in the broth, Worcestershire, thyme, bay leaf, and pepper. Secure the pressure cooker lid in its sealing position, then select the manual setting, and set the time for 5 minutes at high pressure.
(The pot will take about 10 minutes to come up to pressure before the cooking program begins.)

Release the pressure and prepare to serve: When the cooking program ends, let the pressure release naturally for at least 15 minutes, then move the pressure release valve to "venting" to release any remaining steam.
At this point, the soup will stay hot on the “keep warm” setting for up to 10 hours, until you are ready to serve it.
When you are ready to serve the soup, discard the bay leaf. Taste the soup for seasoning, adding salt and/or pepper if needed.

Make the toasts and finish the soup: Preheat the broiler on your oven and line a baking sheet with aluminum foil. Place broiler-safe serving bowls on the baking sheet, then ladle the soup into the bowls, filling them to about 1/2-inch from the top.
Spread the baguette slices very sparingly with Dijon mustard (1/4 teaspoon per slice), then place the baguette slices on top of the bowls of soup.
Heap a pile of the Gruyere cheese onto each baguette slice. Grind one or two grinds of black pepper on top of each slice. Broil for 3-5 minutes, or until the cheese is bubbly and beginning to brown.

"Was very good but WAY too sugary. I would cut it in half at least."

"Thanks! Fabulous recipe. Love the easy to follow steps, well written. I had to made two substitutions (whisky instead of sherry because I forgot to pick it up and monk fruit sweetener instead of sugar because of lifestyle) but my husband who LOVES french onion soup thought it was awesome."

"Awesome recipe! My fiance said this was the best French Onion soup he's every tasted, even better than his mom's :) I used yellow onions and they caramelized very well."

"I just made this and it is quite tasty.  I used sweet onions and they caramelized fine (you have to be patient), but next time I might use a little less brown sugar if I use sweet onion again.  I also used beef stock instead of beef broth, but I can't compare\/contrast any difference since this is the first time I've made it."

This Caramelized Onion and Mushroom Pizza is *almost* as easy to make as it is to eat. ;) Thin crust topped with onions, mushrooms, spinach, tons of cheese, and a little thyme!

Caramelized Onion And Mushroom Pizza

(8.21 oz) package Pillsbury’s Best™ refrigerated thin crust pizza dough

olive oil

unsalted butter (divided)

onion

pepper (to taste)

(8 oz) package sliced mushrooms

garlic (minced

baby spinach leaves (slightly packed)

mozzarella cheese

parmesan cheese

thyme leaves (for garnish)

Red pepper flakes (for garnish)

Caramelized Onion and Mushroom Pizza

Pre-heat oven to 425 degrees F.

Unroll dough with oven-safe parchment paper onto an ungreased large cookie sheet (the dough bakes on the paper).

Brush with olive oil and bake 7 minutes.

Remove from oven.

Melt butter in a large non-stick skillet over medium-high heat.

Once melted, add onions and salt.

Cook 5 minutes, stirring occasionally, until onion has started to soften.

Add mushrooms and cook 7 minutes or until mushrooms and onions are golden brown and soft.

Stir in garlic and remove from heat.

Taste and re-season, if necessary.

Spread mushroom mixture evenly over dough.

Evenly sprinkle with spinach, mozzarella cheese and parmesan cheese.

Bake for an additional 7 to 12 minutes or until cheese is melted and crust is golden brown.

Garnish with thyme and red pepper flakes.

This Paleo Breakfast Casserole is loaded with so many goodies and is so easy to make! Roasted sweet potatoes form the "crust" and are topped with crispy bacon, roasted brussels sprouts, caramelized onions, and baked with eggs. Whole30 friendly!

Paleo Breakfast Casserole {Whole30}

nitrate free bacon (sugar free for Whole30)

potatoes

tbsp melted cooking fat** + sea salt for roasting the sweet potatoes

Brussels sprouts

eggs

full fat coconut milk

yeast (this is

garlic powder

Black pepper

Preheat your oven to 425 F and grease a 9x13" casserole dish with coconut oil, and line a large baking sheet with parchment paper.

Cut the bacon into 1&quot; pieces and cook in a large heavy skillet, over medium high heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize onions.*

Next, roast the sweet potatoes and brussels sprouts. Toss the sweet potato rounds with  cooking fat of choice and sea salt to taste (I add a generous pinch) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.

Arrange the brussels sprouts on the parchment lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and the brussels sprouts for about 20.

Meanwhile, caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat*

Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. Cook the onions long and slow (about 25 minutes) to bring out the most flavor. Once the onions are deeply caramelized and very soft, remove from heat.

While the onions cook, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.

Lower your oven heat to 400 F, then assemble the casserole. Layer your roasted brussels sprouts over your sweet potato rounds in the casserole dish. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts, follow with the cooked bacon. Finally, pour all the whisked egg mixture over the casserole to evenly cover.

Bake in the 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm. Leftovers can be stored, covered, in the refrigerator for up to 5 days*** Enjoy!

Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking.

Pressure Cooker Caramelized Onions Recipe

unsalted butter (3 ounces; about 90 grams)

(2 grams) baking soda

salt and black pepper

Melt butter in an electric or stovetop pressure cooker over medium heat. Add onions and baking soda and stir to combine. Season with salt and pepper. Cook, stirring, until onions slightly soften and start to release liquid, about 3 minutes. Seal pressure cooker and heat to high pressure (12.5 to 15 psi). Cook at high pressure for 20 minutes. Release pressure by allowing steam to vent, then remove lid.

Continue cooking with lid off, stirring constantly, until liquid inside has completely reduced and the onions are deep brown and sticky, about 5 minutes. Caramelized onions can be stored in a sealed container in the refrigerator for up to 10 days or frozen for several months.

The bright sweet and tart flavor of in-season tomatoes are preserved in this jam to keep that deliciousness coming into the fall.

Fresh Tomato and Caramelized Onion Jam Recipe

yellow onions (about 2 medium), finely sliced

tomatoes

white sugar

juice lemon

red pepper flakes

Melt butter in a large heavy-bottomed stainless steel or enameled cast iron saucepan over high heat. Add onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total. 

Add tomatoes, white sugar, brown sugar, lemon juice, vinegar, salt, and red pepper flakes in with the onions; stir to combine. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 1 to 1 1/2 hours. Remove from heat. Transfer jam to a an airtight container and store in refrigerator for up to two weeks, or ladle into sterilized jars and process in a hot water bath for 10 minutes to seal for self storage.

French Onion Soup Burgers

onions,

thyme

water

brandy

cheese

buns and a little butter

rare: 125 degrees (dark purple-red, just warm, tender)

medium rare: 135 degrees (bright purple-red, warm, tender, very juicy)

medium: 145 degrees (rich pink, yielding, slightly tender, juicy)

medium well: 155 degrees (tan with slight pink, firm, some juice)

well: 160 (tan to brown, no pink, chewy, little if any juice)

Notes on temperature

If you need more or less than four burgers, for each burger

1/2 teaspoon brandy or Sherry (optional, but recommended)

1 to 2 ounces Gruyere (Swiss) or Provolone cheese (one or two slices)

1 bun and a little butter or oil to brush it with

For each burger

Roasted vegetables, caramelized onions, and goat cheese are packed into a hollowed out loaf of bread, wrapped tightly, and then pressed under heavy weights for several hours to pack all the flavors into a perfect, bite-height sandwich.

Roasted Vegetable and Goat Cheese Shooter's-Style Sandwich Recipe

eggplant,

Kosher salt

portobello

zucchini,

goat cheese, crumbled

rustic sesame-crusted bread

Adjust oven rack to center position and preheat oven to 450°F. Place eggplant slices on a rimmed baking sheet lined with a double layer of paper towels. Season well on both sides with kosher salt. Let rest for 30 minutes, turning once half way through, to allow excess moisture to be extracted. Top with a double layer of paper towels and press down very firmly on each slice to compress. Set aside.

While eggplants drain, cook the onions. Melt butter in a large heavy-bottomed stainless steel or enameled cast iron saucepan over medium-high heat. Add onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 8 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 3 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 20 minutes total. Season to taste with salt. Transfer to a bowl and set aside.

When eggplants are drained and compressed, toss in a large bowl with 1 tablespoon oil. Score a faint cross-hatch pattern into the tops of each portobello mushroom. Rub mushrooms with another tablespoon oil and season with salt. Transfer eggplant and mushrooms to a wire rack set in a rimmed baking sheet. Transfer to oven and cook for 10 minutes. Flip eggplant slices and mushrooms and continue cooking until mushrooms are tender and well browned, about 10 minutes longer. Transfer mushrooms to a plate and set aside. Continue cooking eggplant until golden brown but not burnt, about 10 minutes longer. Remove from oven and set aside.

Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add as many zucchini slices as will fit in one layer, season with salt, and cook, swirling pan occasionally, until golden brown on first side, about 3 minutes. Carefully flip slices using a thin metal spatula, season with salt, and cook until second side is browned, about 3 minutes longer. Transfer to a paper towel-lined plate to drain and repeat with any remaining zucchini slices.

To Assemble Sandwich: Slice off the top 1 to 1 1/2-inches of the loaf of bread using a bread knife. Cut around the perimeter of the interior crumb, making sure not to break through the bottom crust, then use your hand to lift out the excess bread from the inside, leaving you with a hollow bread boat.

Spread half of the caramelized onions into the bottom of the bread boat. Top with half the roasted red peppers, half the eggplant, half the goat cheese, half the zucchini, and the portobellos. Top with remaining zucchini, goat cheese, eggplant slices, roasted peppers, and caramelized onions. Close sandwich.

Wrap sandwich tightly in aluminum foil or burtcher's paper, then place in between two stiff cutting boards. Place a heavy weight on top (about 40 pounds), press down firmly to flatten sandwich, then let rest under the weight at room temperature for at least 4 hours and up to overnight (keep an eye on the sandwich to ensure that it is pressing evenly).

When ready to eat, remove weights, slice sandwich into four to six pieces through paper or foil with a bread knife, unwrap, and serve.

Wow, this caramelized onion and goat cheese tart is quite tasty. It's rich with a fantastic combination of flavors. Adding thyme to the caramelized onions gives the onions an aromatic sweetness that's well complemented by the tangy goat cheese and salty, crunchy bacon. The texture and butteriness of the puff pastry puts this tart...

Caramelized Onion and Goat Cheese Tart

Spanish onions, about 1 lb

bacon

unsalted butter

sheet(s) puff pastry

tsp kosher salt

tsp black pepper

A recipe for Kasnocken- Austrian dumplings tossed with cheese in a cast iron skillet, cooked until golden, and topped with caramelized onions.

Kasnocken (Austrian Dumplings with Cheese and Onions)

milk

nutmeg

all-purpose flour

chives (for garnish)

In a large bowl, beat together the eggs, milk, salt, pepper, and nutmeg. Gently stir in the flour, a little at a time, until just combined. Do not overmix. If too thick, add a little more milk. If too thin, add a little more flour. Let sit for 20 minutes.

In a large cast iron or nonstick skillet, melt 1 tablespoon of the butter over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized. Remove to a plate.

While the onions are caramelizing, bring a large pot of water to a simmer. Place a spaetzle press or large-holed colander over the pot and fill with batter. Slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander to create the dumplings. Cook until the dumplings float to the top. Remove with a strainer and drain well.

Place the skillet over medium heat and melt the remaining tablespoon of butter. Once thoroughly heated, add the cooked dumplings and toss with the cheese until melted. Leave the pan undisturbed for a couple of minutes to create a golden brown crust along the bottom and sides of the dumplings.

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Top 28 caramelized onion recipes from across the web

The most viewed caramelized onion recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Paleo Breakfast Casserole {Whole30}

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The most viewed caramelized onion recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine