Caramelized onions

Posted on November 20, 2011


The great thing about making caramelized onions is that they can be added to so many dishes to add a lot of flavor without a lot of calories and fat.

For Thanksgiving, I make caramelized onions to add to two different dishes – green bean casserole and the gravy. Make the onions ahead of time, and store in the refrigerator up to 3-4 days.

This recipe makes enough for both recipes used for my Thanksgiving dishes. Feel free to decrease or increase the amount you make according to your own preferences.

Caramelized Onions

Makes about 2 ¼ cups

  • 2 tsp canola oil
  • 1 tsp butter
  • 2 ½ pounds white onions, thinly sliced
  • ½ tsp kosher salt

In a large skillet, heat the oil over medium heat. Add the butter and the onions. Stir occasionally for 10 minutes. Add salt, and cook for 5-10 more minutes, making sure to stir occasionally. Increase the heat to medium-high, and cook onions for 5-10 minutes, stirring often, until they are golden brown. Refrigerate onions for future use in gravy and green bean casserole.


Posted in: Holiday, Recipes