Caramelized onions (also called smothered or fried onions) are a favorite in our family. My nephew loves them on a turkey burger (as do I) and my son Ethan loves them on anything – even pizza! They are great to top a burger or fish, the base for so many recipes, and the type of onions you need for a LEO (lox, eggs, and onions) or my mothers famous potatoes, eggs and onions! If you have never tried them, you must. When the onions cook down they release all of their natural sugars and become soft, silky and sweet.

I found this recipe in the Arthur Schwartz cookbook Jewish Home Cooking a few years ago and have been using it ever since. It makes it very simple and works well every time. I modified it a little as per how I make them according to his recipe. Caramelized onions are a part of so many of my recipes that it’s a must to include in my blog. This is a guide on how to make them so adjust the amounts according to each individual recipe. Enjoy!

First either chop or slice the onions according to the recipe instructions that call for caramelized onions. Add enough oil to cover the bottom of a covered skillet or sauté pan. You can use any oil you like, just make sure it has a high smoke point such as: olive, canola, safflower, sunflower, grape-seed, or vegetable. There is a new oil out on the market I’m in love with… avocado oil, but it’s too expensive to fry onions in! I always use olive oil, choosing it for heart health and the taste.

Use a pan large enough to comfortably hold the onions. A 10-inch pan will hold up to 2 pounds of onions or 6 cups (that’s about 3 to 4 really large onions) and will require about 3 tablespoons of oil. Heat the oil over medium high heat.

Add the onions and toss in the hot oil; cover the pan, decrease the heat to medium and let the onions sweat for 10 minutes, tossing them every 5 minutes. After about 10 to 15 minutes, you can add in 3 cloves of minced garlic and a pinch of salt. Original smothered onions do not have garlic added, I just like the taste but you can omit if you’d prefer. Stir and cover for 5 minutes. Uncover the pan and stir the onions, they will have begun to brown.

Increase the heat to medium-high and continue to fry the onions uncovered for at least 20 minutes more for browned onions. Continue to stir the onions every 5 minutes as they cook, scraping up the bits on the bottom of the pan. (It’s good to use a straight-edged wooden spoon or spatula for this.) The onions may need more frequent stirring as they brown. If you like them darker cook for another 5 to 10 minutes. At this point you can add a pinch of black pepper and a pinch of salt. They can be stored in the refrigerator, tightly covered for a couple of weeks.

It may seem like a lot of work, but it’s not really. Like with anything you’re cooking on the stove top, you have to keep an eye on it and stir occasionally. Total cooking time is about 35 – 40 minutes but they can be cooking while you are doing other things, or made ahead.

*What is a shvitz you ask? It is the Yiddish word meaning to sweat. It is used interchangeably with how you feel when you’re hot, or if you want to take a steam bath! Right now it’s so hot in my house I’m going to turn the thermostat down before I shvitz to death!