- 2 tbsp bacon fat, ghee, or coconut oil
- 4 small onions (yellow, red, or a combination), thinly sliced
- 1/2 tsp sea salt
- 1/2 tsp dried rosemary or thyme optional
In a large sauté pan or skillet over medium heat, melt the bacon fat, then place the onions in the pan. Cook the onions for 8 to 10 minutes or until they begin to become translucent, then add the salt and the dried herbs, if using.
Reduce the heat to medium-low and slowly cook the onions, stirring occasionally, allowing them to brown just slightly before stirring each time. If you find that the onions are browning too quickly or are sticking too much, reduce the heat slightly, add 1 to 2 tablespoons of warm water at a time to the pan, and stir it into the onions to keep them cooking evenly. Over the cooking time, the onions will become more and more browned and softened, and eventually they will look as they do in the photo. They will be rich-tasting and richly colored at the end of cooking, around 45 minutes. This process requires low, slow heat; faster, hotter heat will not yield the same results.
Caramelized onions are very easy to make, but they take a long time! I highly recommend making a double batch and keeping them on hand for recipes like this one.
Enjoy these onions as a topping for burgers, sausages, or grass-fed hot dogs or mixed into meatloaf, omelets, or with your favorite protein & veggies in a frittata.
CHANGE IT UP
Add 1 to 2 tablespoons of balsamic vinegar to the onions for their last 10 minutes of cooking for a more robust flavor