Caramelized Onions

Notes: To double this recipe, use a larger pan and allow 10 to 15 extra minutes of cooking time. If making up to 3 days ahead, let caramelized onions cool, then chill airtight.

This recipe goes with Roasted Striped Bass with Warm Lentil Salad, French Onion Soup

Yield: Makes about 3/4 cup
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 278
  • Calories from fat: 18%
  • Protein: 7.3g
  • Fat: 5.5g
  • Saturated fat: 0.8g
  • Carbohydrate: 54g
  • Fiber: 9.9g
  • Sodium: 19mg
  • Cholesterol: 0.0mg


  • 1 1/2 pounds onions, peeled, halved, and thinly slivered
  • 1 teaspoon minced garlic
  • 1 teaspoon olive oil
  • Salt and pepper


  1. In a 3- to 4-quart pan over medium-high heat, frequently stir onions and garlic in oil until onions start to become limp; reduce heat to medium-low and stir frequently until onions are very soft and browned, 40 to 45 minutes. If onions start to stick to the pan, reduce heat further and stir in 2 tablespoons water. Add salt and pepper to taste.
  2. Nutritional analysis per 3/4 cup.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Caramelized Onions Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy