This sweet and flavorful Caramelized Onion Spread will lend itself well to a variety of uses, including being slathered on homemade crusty bread, pizza, or crispy crackers! A great way to elevate almost any meal.
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This Caramelized Onion Spread is actually the result of a happy accident. I am notoriously distracted when I’m cooking or in the kitchen. I can’t just stand there and watch something cook, so I get to doing dishes or organizing a cupboard, or writing down a recipe. Focusing on the task at hand is seemingly impossible.
One such day I was making onions for a Deluxe Cheeseburger Salad I was making, and I left them a little too long. Well, a lot too long. They went beyond the gently softened stage, and were sticking to the bottom of the pan a bit. With some diligent scraping and stirring, I was able to save them from burning. I decided that since I went so far beyond the softened onion stage, I ought to continue right along to a caramelized onion. So I nursed these onions for 45 minutes or so, stirring gently over low heat every so often as I went about my kitchen chores.
I served these caramelized onions with our Deluxe Cheeseburger Salad that night and my husband has since declared them “the onions.” When I tell him of my plans for supper, if it is involving something we have had Caramelized Onion Spread with before, he will ask, “are you making the onions?”
Yes, of course I’m making the onions.
Making Caramelized Onion Spread does take time, this is true, but there are so many ways you can use them and they add so much richness and flavor. I personally find the time is more than worth it, especially since I normally have so many other things to do in the kitchen at the same time.
To make chopping the onions easier, I peel and quarter the onions. I then put them into this Ninja Mini Food Chopper and give them a few whirls. This gets the onions super small without any fantastic knife skills or tears on my end. Getting the onions small enough is truly the key to getting that “spread” consistency.
How Can I Serve It?
- With my recipe for Deluxe Cheeseburger Salad.
- Spread on buns and served with sausages, hotdogs, and hamburgers.
- Dolloped on pizza.
- Dolloped on nachos.
- Spread on toasted baguette slices.
- Mixed into vinaigrette to pour over salads.
What Do I Need to Make Caramelized Onion Spread?
- Butter: I use salted butter in this recipe because I like things salted! You can use unsalted butter if that’s all you have on hand.
- Olive Oil: I like to use a combination of fats for a well rounded flavor. Butter burns easily, so having another oil along with it helps. Avocado oil would be a great fit here too.
- Onions: Just your regular yellow cooking onions will do!
- Salt: a pinch or two to round out the flavor! Add a little more if you used unsalted butter. I don’t consider this an “ingredient” because everyone should have salt in their kitchen.
Yup, that’s it! Simple, I know. I find the best flavors come from simple ingredients, cooked slow and lovingly attended to. Good food takes time.
Caramelized Onion Spread
- 2 tbsp. Salted Butter
- 2 tbsp. Extra Virgin Olive Oil
- 4 medium Onions peeled and minced fine
- pinch Salt
- Prepare your onions by mincing them finely with a knife or use a mini food chopper as a shortcut. The pieces should be smaller than your pinky finger nail.
- In a medium saucepan over medium-high heat, melt the butter with the olive oil.
- Once the butter is melted and the olive oil is shimmering, add the minced onion and stir well to coat.
- Cook the onion for 10 minutes, stirring very frequently to prevent burning with a silicone spatula or wooden spoon.
- After 10 minutes, reduce the heat to low and add a pinch of salt. Stir well.
- Cook the onions for an additional 35-45 minutes, stirring often, until they are a deep golden color and have a sweet taste. This is a recipe that takes a lot of time and attention, although it is very simple to do. I suggest preparing this while doing dishes or working in the kitchen, as you sort of have to nurse the onions to ensure they do not burn. Just give them a nice stir each time you walk by the stove.
- Once the onions are cooked through, cool slightly in the pan, then transfer to a small jar (a half pint size should do). Once the onions are completely cool, add a lid to the jar and store in the fridge for up to one week.