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Baked Caramelized Onions

5 lbs yellow onions (about 5 to 6 lg onions)
¼ cup vegetable oil
1 tbsp salt


Preheat oven to 400°. 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 (should spray pot with non-stick vegetable spray). 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. After 15 minutes, open the oven, remove the lid, and the stir the onions. Cover with lid and return to the oven. Repeat this 15 minutes process for approximately 2-2 ½ hrs. The color will change to a reddish-brown. After 2 hrs, 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.] Add a little Balsamic Vinegar during the last 15 minute cycle to add a little sweetness. Makes approximately 2 1/2 cups.


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.

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