How to Caramelize Onions
Prep time
Cook time
Total time
This is for a small batch, but you could double or even triple it!
  • 3 onions
  • 2 tablespoons of fat of choice
  • Unrefined salt
  • A little water, broth, or wine
  1. Peel and cut off the root ends of three onions. Thinly slice (The more thinly you slice, the more quickly they will cook).
  2. In a large saucepan, melt about 2 tablespoons of ghee or fat of choice over medium heat. Add one onion slice to the fat. When it starts to sizzle, add the rest of the onions. Sprinkle with unrefined salt. I turn down my heat to a little below medium at this point.
  3. Stir every couple of minutes, making sure that the onions are just sweating and slowly turning limp, but not turning brown at first. This process usually takes me anywhere from 30 minutes to 60, depending on what type of onion I used, how old it is, and how hot I am cooking them at.
  4. Once the onions are very limp, they should start turning to a light brown. Make sure you watch them more carefully at this point, as they can start to stick. If they ever do, simply use a little water, broth, or wine to deglaze the pan, quickly scrapping off the browned bits, and allowing the liquid to evaporate.
  5. The onions are done when you get them to desired texture and flavor. As you can see I like mine a medium brown color. But you can go even darker then this, just start tasting them once they are turning brown, and you’ll know when they are done!
  6. Take them off the heat as soon as you have them at the point you like.
Recipe by The Nourishing Gourmet at