The Best GF Caramelized Onions

The Best GF Caramelized Onions are cooked low and slow until they get golden in color and sweet. Caramelized onions add so much flavor with very few ingredients and not much effort, so long as you know the right secrets. Here’s how to caramelize onions.

There are few things in life that make me giddy, but I can assure you that caramelized onions are one of those things. Caramelized onions can seem intimidating, but I can reassure you my recipe is super easy to make.

All you need are the right tools. For the best gf caramelized onions, all you need is a few large yellow onions, butter, canola oil and sugar, and about an hour and a half of your time.

WHAT’S THE BEST TYPE OF ONION TO USE FOR THE BEST GF CARAMELIZED ONIONS?

Truth be told that any onion can caramelize. To obtain the best result in flavor and color, I prefer yellow or sweet onions. Yellow and sweet onions are readily found in most local grocery stores. You could also use sweet Maui onions and even red onions.

I believe in eating organic as much as possible, and definitely buy organic onions whenever possible. If you’re like me and love to eat, try my Gluten-Free Strawberry Cream Pie for dessert.

HOW MANY ONIONS SHOULD YOU USE?

For the best caramelized onions, I suggest using three to four medium or large onions at once. You could definitely do more or less if needed, but the time would have to be adjusted.

I have found that the more onions you have, the longer it takes. So if you do decide to use more than four big onions, plan on at least an hour to an hour and a half. Because it is time consuming, I like to make a big batch and can freeze some if I have extra.

HOW LONG DOES IT TAKE TO CARAMELIZE ONIONS?

There are many different methods that you could use to caramelize onions. In this post, I’m sticking to the stove and pan method for a few reasons. First off, I love being in my kitchen. Yes, I could slow cook or use my Instapot, but where would the fun be in that? I like seeing the stages of how the onions start off nice and white, and slowly turn into the most beautiful golden brown color. It’s like magic in very slow motion.

The more onions you do use, the longer the process does take. I have used less onions in the past, and I do find that it has still taken at least 40 minutes for a small batch of caramelized onions. For a typical batch of caramelized onions, I usually use four larger onions.

WHAT COOKING SKILLS DO YOU NEED TO MAKE CARAMELIZED ONIONS?

Truthfully, you don’t need any special cooking skills to successfully make caramelized onions. My grandmother has told me the best kitchen tools to use are the ones that God gave you. That honestly is so true. If you can use your two hands and a knife you are good to go.

WHAT KITCHEN TOOLS DO YOU NEED TO MAKE CARAMELIZED ONIONS?

All you need is a cutting board, a wooden spoon, a good sharp knife and a stainless steel pan. If you do use a stainless steel pan, just make sure you use one that has higher sides and a wide base. This helps the onions stay in the pan and not end up on your stove. The wider base allows the water to evaporate, which helps the onions caramelize instead of steaming.

It’s not necessarily the ingredients that make caramelized onions a true success, it’s about time and patience. Low and slow is what caramelized onions are about. Like with any recipe, the fewer the ingredients, the more important it is to do it right.

You could definitely use a Cast Iron Pan as well. If you do use a Cast Iron Pan, I recommend Le Creusuet or Staub. The benefits of using Le Creusuet or Staub is that the cast iron is enameled coated. For cleanup, it makes your job a whole lot easier.

HOW TO USE CARAMELIZED ONIONS?

So you’ve finally made caramelized onions-now what? How about making a homemade onion dip with cream cheese and sour cream. One of my favorite uses for caramelized onions is to put it on top a of burger. These days, a burger can be made of so many different types of proteins. I do love beef, but in an effort to try and eat healthy once in a while, chicken burgers have become my new fave.

Caramelized onions work so well with sauteed mushrooms, which is a perfect combo to put on top of any steak. French Onion Soup-need I say more. Grilled cheese with caramelized onions is beyond delicious. The options are endless.

INGREDIENTS NEEDED

• 4 Yellow or Sweet Onion Medium but Large is Preferred
• 4 Tbsp Butter
• 1 /2 Tsp Regular Salt or 1 Tsp Kosher Salt
• 2 Tbsp Olive oil or Canola Oil
• 1 Tsp White Sugar (Sugar is optional -but it does help with the caramelizing process)

INSTRUCTIONS FOR MAKING CARAMELIZED ONIONS

• Take 4 large yellow onions and slice thinly. Do not slice the onions too thick, as they wont caramelize properly.

• Melt the butter in a large cast iron pan or stainless steel pan over medium to medium high heat. Some cooktop surfaces cook higher and faster than others. Be mindful of your cooktop surface. You can add Olive Oil or Canola Oil at the same time as the butter. 
• Add the onions and sprinkle with salt. Cook the onions for 5 to 10 minutes or until they start to soften. I add a teaspoon of sugar to help with the process. Stir often so they do not brown too quickly or stick to the bottom of the pan.

• Reduce the heat to medium low, cover with a lid and continue stirring every 10-12 minutes. The onions will gradually reduce as they are being cooked. The color of the onions will slowly change as they cook. You can add a splash of water or stock if they do stick to the pan. I personally have never had to do that. Continue stirring onions every 10-12 minutes for one hour to an hour and a half.

TIPS FOR MAKING THE BEST CARAMELIZED ONIONS

• Be sure to slice the onions on the thinner side. If the onions are too thick, they can’t caramelize properly.
• If the onions look like they’re on the verge or burning or drying out, add a little stock to rehydrate.
• Caramelized onions take time for the flavor to develop. Allow the onions to cook undisturbed in between stirring times for the caramelization to happen naturally.
• The onions are done once they’ve reached their bronzed look.
• Allowing the onions to cook without a lot of stirring deepens their flavor.

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