Caramelized onions with brown sugar on the stove in a cast iron skillet instructions are here! Like our Slow Cooker Caramelized Onions but made quicker to serve on burgers, for soups or as a side dish.
Want to make these to serve on to top of your burgers tonight? It’s as easy as throwing everything in a cast iron pan and letting them do their thang! (affiliate links present)
Caramelized Onions for Burgers
I know you probably love these too. When I order a juicy hamburgers I’m totally willing to add a little extra money to have these lathered on. When you’re at home you too can make a batch that tastes just as good, maybe better because you can then adjust the sweetness.
We are explaining how to cook on the stove because it is the most common method of them all but we have made them as air fryer onions too. I like using a cast iron pan because it looks “cool” when served, set on a trivet to guests.
Don’t like them sweet at all, leave out the brown sugar all together. That is the beauty of making them yourself right? First let’s start with the different types of onions and what one to choose.
There are a bunch out there and it is a bit confusing when you see them all at the grocery store right? Remember that Vidalia and red onions are on the sweeter sides. Spanish, white and yellow are milder and my choices for sure.
FAQ
All of them really. You could even use red onions if you like. I use yellow because typically that is what I have on hand.
If you’re using a Vidalia there are more sugars in the onions so you may want to eliminate adding any more.
You may not have waited long enough. This easily takes 45 minutes or longer over medium heat.
Over high heat they’re likely to burn before they reach the rich brown sweetness you want. Low and slow is best.
Yes. Always cool completely first. Freeze caramelized onions into desired portions that you would typically use in recipes, in individual freezer bags. Make sure they are airtight, or even ice cube trays for smaller portions. Make sure the containers or bags are freezer-safe and seal them tightly to prevent freezer burn and maintain freshness.
What is the difference between caramelized onions and sautéed onions?
When you caramelize them you’re allowing them to cook down for a much longer period of time. Over medium heat this may take about an hour. Or you can start and them finish with meat following our Roast with Onions recipe. The more you baby them the deeper brown color they will get.
In fact I buy yellow in bags on a regular basis because I add them to just about everything. Dice them up fine and throw them into things like Mississippi roast and lots more. More simply, just make a batch of air fryer onions. They won’t be as flavorful as these though.
Ingredients
- Yellow onions are best
- Butter that is salted I prefer and Kerrigold is the bomb
- Bacon diced up are optional but add a ton of flavor
- Brown sugar will add sweetness
- Salt and pepper pinch to your tastebuds
- Chili powder is optional, more or less for a bit of heat
As far as how thick you slice onions, that is up to you. Just remember the thinner they are the shorter the cook time will be. Short is relative though, don’t make these if you’re in any sort of hurry. Caramelizing onions take time.
How to Cook Caramelized Onions on the Stove
- In a cast iron pan set heat to medium high. Remember to preheat your burner to medium heat before putting your pan on there.
- Add in some diced bacon and cook down. Leave grease in pan. Alternatively you could use some olive oil before you add the onion.
- Add sliced yellow onions with butter and seasonings into the pan. Once butter melts stir so onions are coated.
- Reduce the heat. In a skillet over medium heat allow to simmer. Every few minutes stir them, gently scrape bottom of the pan so they cook down, soften, and absorb the bacon grease and butter flavors.
- Cook the onions until they’re a nice golden brown rich color. All the while scraping the browned bits off as it cooks and releases natural sugars getting browner and deeper in color.
- Use a slotted spoon to remove and serve immediately for best results.
- Caramelization process timing may vary depending on how soft and brown you want them: from 25 min to 60
Can I caramelize onions ahead of time?
Of course! Got a party coming up and want to get ahead of the game? You can make these up to 5 days before your get together. Just allow them to cool, cover with plastic wrap tightly in a small bowl and refrigerate. To reheat sauteed onions you’ll want to add them to a pan again with a bit of olive oil, butter, or bacon grease.
What to do with caramelized onions
You can do this same concept on saute function inside your Ninja Foodi or pressure cooker. Then continue as directed to make Instant Pot French onion soup. Once this is done the final result only takes about 15 minutes!
We have made Crockpot French onion soup too. This is first to bring it over the top delicious with the sweet and salty flavors you love.
- Like I said, they’re our favorite air fryer frozen hamburgers topping but there are so many possibilities beyond that for sure.
- You can use them to make our onion gravy recipe
- Serve on top of bruschetta toast with some goat cheese
- Add them on top of pressure cooker roast beef inside hoagie rolls for dinner
Caramelized Onions Recipe
Equipment
Ingredients
- 4 onions, sliced
- 4 tbsp butter
- 2 slices bacon, diced
- 1 tsp coarse salt
- 1/4 tsp pepper
- 1/8 tsp chili powder, or more for heat
- 1 tsp brown sugar
Instructions
- In a cast iron pan over medium heat, add diced bacon and cook down. Leave grease in pan.
- Add sliced onions with butter and seasonings into the pan. Once butter melts stir so onions are coated.
- Every few minutes stir them so they cook down, soften, and absorb the bacon grease and butter flavors. Once they're a nice golden rich color use a slotted spoon to remove and serve immediately for best results.
- Timing may vary depending on how soft and brown you want them: from 25 min to 60
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
