Caramelized Onions (Great Topping)
Caramelized Onions are an easy, make-ahead topping to add a burst of flavor to burgers, casseroles, soups, grilled or roasted meats, quiches and dips.
They’re one of those magical ingredients that can amplify almost any meal without adding a ton of calories. This recipe is an all-time favorite and comes together quickly by cooking onions in a little EVOO and garlic until they are richly browned.
The key to success
The key to caramelizing is cooking them low and slow! Don’t worry, it doesn’t take much effort, just a little patience. We’ve tried to speed up the process before, but it just doesn’t work. While they still taste absolutely delicious, they end up sautéing instead of caramelizing. The goal is for the sugars inside the onion layers to slowly caramelize giving each bite a sweet, yet savory flavor.
What if I’m in a time crunch?
If you’re pinched for time, cook them on medium, stirring frequently, for 10-12 minutes. They will sauté, rather than caramelize, but still taste delicious.
Can I make them ahead?
If you’ve been a reader for awhile, you know how much we love to food prep. It really helps set us up for healthy success throughout the week when things can get hectic. Caramelized onions are a great staple to keep in the refrigerator and toss on meals throughout the week. They can quickly add a lot of flavor to a variety of meals.
When cooking them ahead, allow them to cool completely and place them in an airtight container. They can be stored in the refrigerator for up to 4 days. You can freeze them for up to 3 months.
Some favorite ways to use them:
- In a dip (does anyone else love french onion dip?)
- On a baked potato
- Burger topping
- Pizza topping
- Fajita bowls
- In a sandwich (a favorite: roasted red pepper, hummus, spring mix and caramelized onions on ciabatta bread)
- In a pasta dish
- On top of a grilled steak
- Tossed in an egg casserole or quiche
- An easy appetizer – a cracker topped with a smear of cream cheese and caramelized onions (if you wanna get fancy use a puff pastry and brie cheese)
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Hi beautiFULL, We’re Pam and Kalie
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