Onions are amazing raw or cooked. Caramelizing onions pulls out the natural sugars and browning those sugars creates the other worldly flavor of caramelization. You can make a small batch (that is what this recipe is for) or a giant batch (my largest was 60lbs., pictures below!). You can make it the day you are using them or you can plan ahead and hold them for a few days in the refrigerator.

I never realized how often I reuse my bacon pans until I started recording my recipes. For this batch of caramelized onions I used the bacon pan from the morning and they were the best caramelized onions I have ever had.

So, general rule in my kitchen… Whenever I make bacon whether it is in a sauté pan or a sheet pan I always strain, cool and save the fat for later uses. I keep the pan used to cook the bacon, in case that pan can be used for something later in the day such as the beginning of a Versatile Bolognese sauce, Caramelized Onions or a Roasted Chicken and Potato dinner. The fond is priceless!

Satué Pan
Wooden Spoon

3 large onions, thinly sliced
3T fat of your choice
Optional Seasoning- Thyme bundle, Vinegar

1. Heat your fat in the sauté pan, then add onions. Cook/stir those onions over low heat. Be patient, it will take 45-60 minutes so plan to get some other things done in the kitchen during this time! You can hit these with a splash of vinegar to elevate the flavor at any point and season with salt to taste when completely browned.

100% grass-fed burgers topped with sharp cheddar and caramelized onion.

Some ways to use caramelized onions:
Burger topping
Sandwich topping
Pizza topping
Appetizer Garnish (thinking crostini with gorgonzola, fig and caramelized onions)
Steak topping
Quiche add-in
Pasta mix-in

Now I’ve made myself hungry.

Let me know if you try this, how it came out and what you used it on.

Happy Cooking!