Basic Caramelized Onions

Principle 10: Make these on the weekend, and use throughout the week--in our quiche, on pizza, or in meat loaf. Although you start with 12 cups of onion, you end up with 2 cups after cooking; the flavor is concentrated, so a little goes a long way.


Serves 8 (serving size: about 1/4 cup)

Recipe from

Cooking Light

Recipe Time

Hands-on: 7 Minutes
Total: 1 Hour, 22 Minutes

Nutritional Information

Calories 126
Fat 6.7 g
Satfat 1.7 g
Monofat 4.1 g
Polyfat 0.6 g
Protein 1.9 g
Carbohydrate 16.1 g
Fiber 2.9 g
Cholesterol 4 mg
Iron 0.4 mg
Sodium 77 mg
Calcium 40 mg


3 tablespoons olive oil
1 tablespoon butter
12 cups vertically sliced yellow onion
1/4 teaspoon kosher salt


1. Heat a large Dutch oven over medium heat. Add oil and butter; swirl until butter melts. Add onion and salt; cook 15 minutes or until onion begins to soften, stirring occasionally. Reduce heat to medium-low. Cook 50 minutes or until very tender, stirring occasionally. Cook an additional 10 minutes or until browned and caramelized, stirring frequently.


Ann Taylor Pittman,

August 2012
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