Making Caramelized Onions

I just love the smell of onions cooking and nothing beats the amazing favour that is caramelized onions.

I enjoy caramelized onions on a sandwich, in scrambled eggs or an omelet, on a cracker with some cheese or in a bowl of French Onion Soup.

Caramelized Onions

  • 7 pounds of cooking onions
  • 7 tbsp. unsalted butter
  • 1 tbsp. sugar
  • ½ tsp salt


  • Peel and slice the onions.

  • In a large stock pot or roasting pot, melt butter over medium-high heat. Once melted add onions and stir until the onions are coated with butter.

  • Stirring occasionally cook the onions until they start to sweat, about 45 minutes.
  • Sprinkle onions with sugar and salt. Stir well and reduce heat to medium-low.

  • Continue cooking and stirring occasionally, until the onions turn a nice golden brown and become a jam-like consistency, about 45-60 minutes. 

Store in an air tight container in the fridge for up a week. You can also freeze caramelized onions to use and have on hand for other times.

How To Freeze Caramelized Onions
  • Line a baking sheet with parchment paper.
  • Scoop caramelized onions into small piles on the baking sheet and place in the freezer.
  • Once frozen place onions in a freezer bad or air tight container, label and date. 

Shannon RD