Caramelized Onions for Burgers
These Caramelized Onions for Burgers are slow-cooked in butter until soft, glossy, and jammy. They are the perfect savory-sweet topping for burgers, patty melts, sandwiches, and hot dogs.
Servings: 6 people
Ingredients
- 3 tablespoons salted butter
- 2 large sweet onions thinly sliced
- 1/2 teaspoon Morton kosher salt
- Freshly cracked black pepper to taste
- 1-2 tablespoons water as needed for deglazing
Instructions
- Melt the butter and soften the onions: Add the butter to a large skillet over medium heat. Once melted and foamy, add the sliced onions, Morton kosher salt, and a few cracks of black pepper. Toss until the onions are evenly coated in butter. Cook for 8-10 minutes, stirring often, until the onions soften, release moisture, and begin to look translucent.3 tablespoons salted butter2 large sweet onions1/2 teaspoon Morton kosher saltFreshly cracked black pepper
- Deglaze the skillet: Once most of the liquid from the onions has evaporated and browned bits begin to form on the bottom of the skillet, add 1-2 tablespoons of water. Use a wooden spoon to scrape up the browned bits and stir them back into the onions. Cook until the water evaporates again.1-2 tablespoons water
- Repeat until caramelized: Reduce the heat to medium-low and repeat the deglazing and cooking process for 25-35 minutes, stirring every few minutes. Add 1-2 tablespoons of water each time the skillet looks dry or browned bits build up on the bottom, then scrape the pan and cook until the water evaporates again. The more times you repeat this process, the deeper, sweeter, and jammier the onions will become.
- Finish and season: Once the onions are deep golden brown, very soft, glossy, and jammy, remove them from the heat. Add one final splash of water if needed to loosen them, then taste and add more pepper or a small pinch of salt if needed. Serve warm on burgers.
Notes
- Morton Kosher Salt: This recipe uses Morton kosher salt. If using Diamond Crystal kosher salt, use about 1 teaspoon. If using fine sea salt or table salt, use about 1/4 teaspoon, then adjust to taste.
- Salted Butter: Since salted butter varies by brand, taste the finished onions before adding any extra salt.
- Deglazing: Add 1-2 tablespoons of water every time the skillet looks dry or browned bits build up. Scrape the pan well so the browned bits melt back into the onions instead of burning.
- Texture: The longer you repeat the cooking and deglazing process, the softer, sweeter, and jammier the onions will become.
- Make Ahead: Store in the refrigerator for up to 4 days or freeze in small portions for up to 2 months.
Nutrition
Calories: 65kcal | Carbohydrates: 3g | Protein: 0.5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 240mg | Fiber: 1g | Sugar: 2g