Baked Caramelized Onions Recipe

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Baked Caramelized onions are one of my favorite foods to use in my cooking and to eat.  They are so good that you can eat them right out of the bowl as they practically melt in your mouth!

It is easy to caramelize onions, especially when you use my oven-baked method.  The benefit of the oven-baked method is it cuts down on the constant stirring time required when you have to stand over your stove top to caramelize.  The baking method allows you to walk away to work on other things and just check and stir every 15 minutes. You just need the time and a little bit of patience for the cooking process.


Caramelized Onions


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Baked Caramelized Onions Recipe:

Baked Caramelized Onions Recipe

Prep Time: 20 minutes

Cook Time: 2 hours

Yield: 2 1/2 cups


5 pounds yellow (brown-skin) onions (about 5 to 6 large onions)*
1/4 cup vegetable oil
1 tablespoon salt

*  You can use any large onion variety, but the yellow (brown-skin) onions are cheaper and actually work the best.  Some onions caramelize more quickly than others, and the standard yellow onion (brown-skin) actually contains more sugars than "sweet" onions.



Preheat oven to 400 degrees F.

Cut off the stem and root ends of the onions, then halve then lengthwise, and peel away the dried brown skin.  Cut the onions into 1/4-inch slices.  It is important to have all the onion slices roughly the same size so they cook evenly.

Place all the onion slices in a large, heavy pot or Dutch oven (I like to spray the inside of my pot with non-stick vegetable spray).

Caramelized Onions    Caramelized Onions

At this point, your pot will be full of sliced onions, but the onions will wilt and shrink dramatically during the cooking process.  Toss the sliced onions with the vegetable oil and salt to help draw out the moisture and to keep them from sticking to the pot.  Cover the pot and place in the preheated oven.

Set your timer for 15 minutes.  After 15 minutes, open the oven, remove the lid, and the stir the onions well (scrape all sides of the pot and make sure you get all the bits and pieces - stir the onions well).  Cover with lid and return to the oven.  Repeat this 15 minutes process for approximately 2 to 2 1/2 hours.  Watch the onions shrink and the color change to a reddish-brown.

After you reach the 2-hour point, your onions will have almost no water left and will have darkened and taste sweet.  NOTE: If you feel you have too much water left in the pot, place the pot back in the oven with no lid for an additional 15 minutes to evaporate the excess water.

To store the caramelized onions, store in an airtight container in the refrigerator for up to 2 weeks or they can be frozen for up to 3 months.

Optional Idea:  Add a little Balsamic Vinegar during the last 15 minute cycle.  The balsamic vinegar adds a little sweetness and balances it with some tartness.

Makes approximately 2 1/2 cups.

Comments and Reviews

5 Responses to “Baked Caramelized Onions Recipe”

  1. Keen-eyed cook


    You said “It is easy to caramelized onions, especially when you use my oven-baked method. This method cuts down on the cooking and stirring time required when you caramelize on your stove top.”

    But your instructions say:
    “Cook Time: 2 hours”
    “Repeat this 15 minutes process for approximately 2 to 2 1/2 hours.”

    So how the F does 2 – 2.5 hours cut down on the 30 minutes cooking time it usually takes?

    • Linda Stradley

      You don’t have to stand at the stove and continually stir. The baking method cuts down on the cooking and stirring time required when you caramelize on your stove top.

      • Sheila

        Thank you Linda! I love the oven method for roasting onions and much prefer it to standing over a pot on the stove stirring near constantly so they do not burn!

  2. Melodie

    I work in a busy cafe, can see exactly how this cuts down time 😉 will be trying this @work, thank you for sharing – Darwin Australia

  3. Stan

    Love this recipe, worked a treat! Thank you!! Can’t wait to try the onion and goats cheese tarts!
    In between stirrings I was able to make the ganache, ice the cake, shell a cup of pistachios and make the meringues for the pavlova! My end of Christmas dinner sorted!


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