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Caramelized Onions

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taylor's tips

  • This takes an hour to cook, there's no way around it.
  • Serve immediately, or store in fridge for up to a week.
  • Adds sweetness and depth of flavor to sauces, goes really well on a grilled cheese sandwich.

Required homework after Knife Skills class. A beautiful way to make your kitchen smell all homey and savory. A sweet condiment that can take heaps of spice. Don’t let anyone fool you into thinking it will take less than 45 minutes.


  • At least 2 onions to make it worth it, as many as will fit in a 2 inch layer in your biggest saute pan.
  • Grapeseed, or other high heat oil
  • Salt


  1. Slice the onions French-style, pole to pole, into little slivers. The onion has natural ribbing that aligns this way, so the slivers will stay together when cooked. When they are cut across the layers, they tend to fall apart in soups and stews, which is nice too.
  2. Break them all apart, and toss with a little grapeseed oil to coat.
  3. Heat pan until it's hot, add oil until it's shimmering, enough to cover the pan. We're sauteeing, not frying. Add onions, stir a bit.
  4. Do some other things nearby, checking in on temperature and stirring to make sure that the onions don't scorch. If they do though, don’t fret. Add liquid and turn down the heat!
  5. As things are starting to get good and toasty, turn the heat down to pretty low, salt, and start tasting.
  6. Keep things cooking for as long as you can, it's worth it to see the Maillard reaction at work.

hungry yet?

let's cook these together in class!

quick fire

Total Time: 1hr

Total Ingredients: 0

Skill Level: Beginner

Serves: 1 Cup

Category: ,

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