Caramelized Onions

Ron NebreBasics, recipes, Savoury

caramelized onions on a baguette
Properly caramelizing onions can be tricky. Follow our step-by-step recipe and you’ll perfect these time and time again.
Yield: 1 1/2 cups
Prep time: 10 minutes
Cook time: 50 minutes


  • 3 large onions (we used 2 Spanish and 1 red onion)
  • 1/4 cup / 56 g Mirage margarine
  • 1/4 cup / 60 ml apple cider vinegar
  • 5 g / 1 tsp dark brown sugar, packed
  • 2 sprigs of rosemary, leaves removed and finely chopped
  • salt and pepper, to taste


  1. Cut off stem end of onion, place onion cut-side down, and slice lengthwise through the root. Peel each half and place flat side down. Slice each half into 1/4-inch (0.6 centimetre) wide strips. Repeat for the rest of the onions.
  2. chopped onion

  3. Place a large skillet on medium heat and melt Mirage margarine. Add all of the sliced onions and stir to coat.
  4. raw onions

  5. Reduce heat to low and cook 35 – 45 minutes, stirring about every five minutes (onions will reduce greatly and become a translucent golden brown). Then stir in the vinegar, rosemary and brown sugar and cook another five minutes.
  6. caramelized onions
    caramelized onions

  7. Season with salt and pepper, and enjoy.

Chef Notes

  • After caramelizing, puréeing the onions in a food processor makes a delicious spread for crostini, sandwiches or pizzas.

caramelized onions in a skillet