Caramelized Onions

Slow-cooked to perfection, these deeply flavorful caramelized onions are a simple yet transformative ingredient that can elevate any dish. The slow cooking process allows the natural sugars in the onions to develop, creating a rich, jammy texture with a hint of sweetness from maple syrup and depth from balsamic vinegar. Perfect for topping burgers, mixing into grains, spreading on toast, or folding into dips—a must-have kitchen staple!

Chef’s Tip

Ingredients

10 cups diced onions
8 tablespoons olive oil
10 tablespoons maple syrup
10 tablespoons balsamic vinegar
5 tablespoons water (if needed)
Salt and pepper, to taste

Directions

Heat the Oil: Add olive oil to a large pan over medium-low heat. Season with salt and pepper.
Sauté the Onions: Once the oil is hot, add the diced onions. Stir occasionally, cooking for 12-15 minutes until they become translucent.
Sweeten the Flavor: Stir in the maple syrup and continue cooking, allowing the liquid to reduce, about 15 more minutes.
Deepen the Caramelization: Once the onions need more liquid, add the balsamic vinegar. Ensure the maple syrup has fully cooked off before adding.
Finish the Cooking: Continue stirring as the liquid cooks down. Reduce heat if needed. Taste and adjust seasoning with more salt and pepper.
Adjust as Needed: If the onions are still not fully softened, add a bit of water to prevent sticking and help them reach a jammy consistency.

Chef’s Tip

For an even richer flavor, let the onions cook low and slow for up to 45 minutes—stirring occasionally to prevent burning. Want a savory twist? Add a splash of tamari or a pinch of smoked paprika!