How to Caramelize Onions Quickly

You can caramelise onions in roughly 20 minutes by cooking sliced brown onions in a pan over medium heat and adding brown sugar partway through. The sugar boosts the caramelising action in the pan, so you get golden, sweet onions in a fraction of the usual time. This is a stovetop method using a cast-iron or non-stick pan.

• Brown onions (red onions work for caramelised red onions, and Vidalia onions give extra-sweet results)
• Brown sugar (white cane sugar or panela will do if that is all you have)
• Butter or oil
• A cast-iron pan, non-stick pan or heavy-bottomed Dutch oven

1. Cut the onions in half, then slice each half lengthwise into ¼-inch half-moons.
2. Set a pan with a thick bottom over medium heat, add the butter or oil, and let it melt fully.
3. Add the onions to the pan. If you have more onions than will easily fit in one pan, add them in batches, waiting until the onions become translucent before adding the next batch.
4. Cook over medium heat, stirring occasionally, until the onions change colour, about 5 to 10 minutes.
5. Lower the heat to medium-low and add the brown sugar.
6. Cook, stirring the pan often to prevent burning, until the onions fully caramelise and become golden brown, about 15 minutes.
7. For extra-browned caramelised onions, cook for an additional 10 minutes. They will be extra sweet, but you will end up with the smallest amount of caramelised onions as they keep shrinking.

• The fast method takes about 20 minutes, compared with about 45 minutes for regular caramelised onions.
• The recipe is built on three basic ingredients and is vegan and gluten-free.
• Caramelised onions are freezer-friendly. Once cooked, they can be frozen and used whenever you want to add a boost of flavour to a dish.
• Make more than you think you need. A recipe for 2 onions produces about 1 cup of caramelised onions, so doubling or tripling the quantities is worth doing.
• Pan choice matters. A cast-iron pan is best, otherwise use a non-stick pan or a heavy-bottomed Dutch oven.
• For a tangy contrast to the sweetness, add a splash of balsamic vinegar in the last 5 minutes of cooking.
• If you want caramelised red onions, simply use red onions in place of brown onions.

How long does the quick method take?

About 20 minutes, compared with roughly 45 minutes for the slow, low-heat approach.

Why does brown sugar speed things up?

Brown sugar is cane sugar with molasses added, so you are adding more sugar and more brown colour to the onions, which makes the caramelisation better and faster.

What if I do not have brown sugar?

Regular cane sugar or panela both work as substitutes.

Can I freeze the leftovers?

Yes. Caramelised onions are freezer-friendly, so freeze them in small batches and use them whenever you need a flavour boost.

Which onions should I use?

Regular brown onions are the standard choice. Red onions give you caramelised red onions, and Vidalia onions give extra-sweet caramelised onions.