Caramelized onions without the oil? Friends, we tried it and it’s more than possible! These tender, caramelized bites of goodness are incredibly versatile and perfect for adding sweet-savory flavor to a variety of dishes.
Just 1 pan and 1 ingredient required. Let us show you how it’s done!
First, let’s talk about the science of caramelized onions. The process of cooking the onions for a long time breaks down and releases the natural sugars from the onion. This causes browning and increases their sweetness.
Oil is usually added to jumpstart the browning process, but we found it’s not essential (which is great for those of you looking to reduce or omit oil from your cooking!).
The secrets to oil-free caramelized onions?
- Add a little water at a time
- Keep the pan covered (this helps them cook more evenly and brown!)
- Have a little patience (that goes for traditional recipes with oil, too)!
Soon you’ll have perfectly caramelized onions. And since they don’t need much babysitting, you can use the time to make other recipes or check out our guide on How to Cook with Less Oil.
We hope you LOVE these caramelized onions! They’re:
Quick & easy
They’re perfect for any time you want a little natural sweetness in a savory dish, such as on salads, sandwiches, wraps, bowls, and more! Or try in our Vegan Caramelized Onion Mac n Cheese, Goat Cheese & Caramelized Onion Pizza, Creamy Eggplant & Caramelized Onion Dip, or Simple French Onion Soup.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Caramelized Onions (Oil-Free!)
- 1 large yellow or white onion, sliced into thin rounds (for evenly sliced, thinner onions, use a mandolin)
- 3-4 Tbsp water (plus more as needed)
- 1 pinch sea salt (optional)
- Heat a rimmed stainless steel or nonstick pan (like the Always Pan) over medium heat (it should be large enough to easily accommodate your onions in a semi-even layer — the slices shouldn’t be piled high in the pan, or they’ll take longer to caramelize).
- Add a little water to the pan — start with 3 Tbsp (as original recipe is written).
- Add sliced onions and stir. Then cover.
- Cook for a total of 30-40 minutes, opening the lid and stirring every 5 minutes. Be sure to cover again with lid after stirring — this helps them cook more evenly without the use of oil. Add 1 Tbsp (15 ml) water more at a time as needed to prevent sticking/ burning.
- Once they start browning slightly, turn heat to low. How long you cook them depends on how deeply you want them caramelized. We found 30 minutes to produce a light golden brown color and sweet flavor, and 35-40 minutes to yield a deeper brown color and richer caramelized flavor. Be careful not to burn by keeping heat on low and adding more water only as needed to prevent sticking. NOTE: For reference, we added 1.5 Tbsp water and turned to medium/low at 9 minutes, added 1 more Tbsp water at 12 minutes (they were already golden brown), and turned heat to low. And we added 1/2 Tbsp more water and a pinch of sea salt at 21 minutes. Our onions cooked for a total of 35 minutes.
- Near the end of cooking, add a pinch of salt and stir to enhance the sweet, caramelized flavor (optional). Stir, taste, and add more to taste as needed.
- Use immediately on salads, sandwiches, wraps, bowls, and more! We include a few ideas above. Store leftovers covered in the refrigerator up to 3-4 days (though best when fresh). If storing for later, freeze into ice cube molds. Once frozen, transfer to a freezer-safe container and store for up to 1 month (sometimes longer).
*Nutrition information is a rough estimate calculated without optional ingredients.