This recipe for bourbon caramelized onions is one of my favorites—I use them in all kinds of recipes! They’re versatile, elegant, and guaranteed to elevate just about any dish. Caramelizing onions slowly transforms their sharp, raw bite into a deliciously satisfying sweet flavor thanks to their natural sugars. Add a splash of bourbon, a sprinkle of brown sugar, and a touch of balsamic vinegar, and you’ve got an irresistible side dish or topping that everyone will love.
What is the difference between caramelized onions and sautéed onions?
Sautéed onions are cooked quickly over medium-high heat until softened and lightly browned, usually within 5–10 minutes. Caramelized onions, on the other hand, are cooked slowly over lower heat for 30–45 minutes, allowing the natural sugars to break down and develop a deep, sweet flavor. Think of sautéed onions as a quick sidekick, while caramelized onions are the star of the show.
Can I use butter to caramelize onions?
Yes! Butter brings a rich flavor to caramelized onions, but since it burns more easily than oil, I recommend using a combination of butter and olive oil. The oil raises the smoke point, while the butter adds depth and sweetness. Together, they’re the perfect duo.
Why do we use balsamic vinegar to caramelize onions?
Balsamic vinegar balances the natural sweetness of the onions with a hint of tanginess. It also deepens the overall flavor and adds a subtle glaze-like shine. Just a splash at the end of cooking is enough to brighten the dish.
What kind of onions are best for caramelized onions?
Spanish or Vidalia onions are excellent because of their natural sweetness. These varieties have over twice as much sugar content as their red and white cousins. Their higher sugar content makes them easy to caramelize and gives you a wonderfully rich color and flavor when they’re done.
What other kinds of onions can be used for caramelizing?
If you can’t find Spanish or Vidalia onions, you can use yellow onions, red onions, or even shallots. Each variety brings a slightly different flavor to the mix. Yellow onions are classic, red onions have a more robust bite, and shallots are delicate and slightly garlicky. Try them all until you find your favorite!
The best pan to cook caramelized onions in is a heavy one!
I like to make mine in a heavy Dutch oven or stainless-steel skillet. These pans allow moisture to evaporate evenly and help the onions brown beautifully. The trick? Don’t rush the process. Caramelization takes time. Stirring often prevents sticking and ensures every strand of onion gets that golden-brown finish.
What complements caramelized onions?
Caramelized onions pair beautifully with both savory and sweet flavors. They’re fantastic on burgers, BBQ, grilled sausages, and hot dogs, but also shine on pizzas, flatbreads, and even stirred into mashed potatoes. Try them in my Cambozola Cupcake Puff recipe or with one of the other yummy recipes below!
Bourbon Caramelized Onions Recipe
Sweet, golden onions caramelized with bourbon, brown sugar, and balsamic vinegar. Perfect for burgers, BBQ, hot dogs, French onion soup, and so much more!
Ingredients
Instructions
- Trim the stem and root ends of your onion by ½ inch, then set the onion upright and slice it in half. Remove the outer layer.
- With each half laying cut side down, thinly slice across the rings into about ⅛-inch-thick slices.
- Melt the butter and olive oil in a large, heavy, stainless steel skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until they begin to soften and turn translucent, about 10 minutes. Add the salt, stir, then reduce the heat to medium-low. Add the sugar, stir again, and continue cooking for 30 to 45 minutes, stirring every now and then to prevent burning and encourage even browning.
- Once the onions are golden and caramelized, increase the heat to medium and carefully pour in the bourbon, scraping up any browned bits from the bottom of the pan.
- Let everything simmer for a couple of minutes so the alcohol cooks off. Turn off the heat, stir in the balsamic vinegar, and season with black pepper. Use immediately or let cool and store in the fridge for up to a week.
