by Chef Jean-Pierre
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How to Caramelize Onions
Hello friends, Caramelized Onion is a staple in my kitchen and should be in yours too! I use it just as often, if not more than the other condiments in my kitchen. Once you try these onions you will never want to eat an onion any other way!
4.58 from 33 votes
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Recipe Ingredients
- 4 very large Onions
- 2 tbsp Sweet Butter
- 1 tbsp Butter Infused Olive Oil if you have some otherwise Extra Virgin Olive Oil if fine
- ½ cup Light Brown or Regular Sugar
- ½ cup Balsamic Vinegar
- Salt and Pepper to taste
Recipe Instructions
In a Dutch oven atvery low heat, cook the onions covered (no oil, no water nothing) just the onions for about 60 to 90 minutes.When cooked drain and set aside.
After the onions have drained all the water, in a sauté pan, heat the olive oil and butter at a medium heat, add the “drained” onion and cook until light golden brown.
Add the sugar and the vinegar.Cook for at least 10 minutes at very low heat.Season with salt and pepper.The onions are supposed to be NOT sweet NOT sour.
Perfect balanced!
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Chef Jean-Pierre
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Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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Jadwiga LEBIEDZINSKAon February 4, 2023 at 7:10 pm
I’m extremely happy to find Chef Jean Pierre.Just finish caramelized onion.It comes out AMAZING!!!Love your personality and way you introducing receipe.Looking forward next one.Thanks a millions 😀
Dan McCormackon December 31, 2022 at 8:06 pm
Yet another simple yet tremendous recipe from Chef Jean Pierre. My only mistake was not doubling the recipe! These will be a wonderful addition to many dishes!Chef Jean-Pierreon January 1, 2023 at 6:00 pm
Thank you Dan, carmelized onions are delicious! They can really add a lot of flavor to a recipe.
Susetteon December 19, 2022 at 6:29 pm
I’ve always thought I was hypersensitive to onions. I’ve tried so many different methods, even wearing swimming goggles. only to end up having to pause until my eyes stopped stinging even for me to see. I chopped two using your method and not a single tear. AMAZING!
Chef Jean-Pierreon December 24, 2022 at 1:09 pm
Awesome! Thank you Susette!
Paul Leddyon August 28, 2020 at 12:46 am
I went to your YouTube channel in hopes to learn how to caramelize onions. I had already started sauteeing the onions in vegetable oil. The onions were an ingredient of mujaddara (Lebanese lentil and rice). I did add balsamic vinegar and brown sugar. Superb.
Tomorrow, all the onions will be carmelized per your instructions. Frozen for future use.
Many thanks.
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