These big-batch caramelized onions are slow-cooked with oil and salt until soft and jammy. Perfect to have in the fridge for soups, sandwiches, omelets, pizza, pasta, and so, so much more. Here’s how to make them.
Big Batch Caramelized Onions
- Quick Glance
- Quick Glance
- 1 H
- 7 H
- Makes 15 (1/2-cup) servings
Using a sharp knife or a food processor fitted with the slicing blade to thinly slice the onions.
In your largest heavy-bottomed pot over low heat, warm the oil. Dump in the onions and salt and stir to combine.
Cover the pot until the onions begin softening, lifting the lid and stirring every 5 minutes, at least 30 minutes.
Uncover and cook the onions, stirring every 20 to 30 minutes, for about 6 hours. The onions will be golden, much smaller in volume, and soft.
Increase the heat to medium and cook the onions, being careful to stir every 5 minutes to prevent burning, until dark golden brown and very, very soft, 30 to 40 minutes more. Remove from the heat and let the onions cool completely.
Divvy the onions into 1⁄4-cup portions in either resealable bags or small containers with tightly fitted lids. Store in the freezer to have on hand at all times!
Recipe Testers Reviews
I’m really excited to have the ability to create individual French onion soup on a whim this fall!
I used my Cuisinart, because let’s face it, I don’t care how good your knife skills, slicing this many onions is going to make you cry for days. The timings listed were accurate—just stand over the pot the last 30 to 40 minutes so the onions don’t burn. I can imagine this would have made me apoplectic—caring for this dish all day only to throw the game in the 9th inning.
It made 4 servings for me, which is perfect, as I live alone with a kid who only eats chicken nuggets.
Thank goodness I don’t mind peeling onions. Do this recipe if you have the time and the need for these. I think having these on hand would be useful for pizza toppings and I will stir them into sour cream for a dip and to top baked potatoes.
I used my 8-quart and 4-quart enameled cast iron pots. The recipe produced a caramelized, sweet, soft onion. I found it difficult to turn and stir the onions. It took an hour to start softening. It then took 5 hours to get to the golden soft stage. At 2 1/2 hours into this time, I was able to consolidate the 4-quart into the 8-quart pot as they’d reduced enough. To then caramelize the onions, it took 1 1/2 hours with regular stirring.