Thyme Caramelized Red Onions

Name: Thyme Caramelized Red Onions
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: France
Ingredients: 500 g of red onion (thinly sliced); 2 tbsp of olive oil; 20 g of butter (unsalted); 1,5 tbsp of turbinado sugar; 2 tbsp of balsamic vinegar; 4 thyme (fresh sprigs, leaves picked); 1/2 tsp of salt (fine); 1 pinch of black pepper (ground)

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This caramelized red onion recipe with fresh thyme delivers a melt-in-your-mouth texture and a subtle balance of sweetness and tangy notes. Perfect as a condiment to top your homemade burgers, serve with a roast or spread over crunchy appetizer toasts. Serve it warm or cold to elevate your meals.

Total time: 45 min
Prep: 10 min
Cook: 35 min
Difficulty: Easy
Per person: €0.88

By the CookinBreak team

Ingredients 8

servings

Estimated cost €3.50

Equipment

Cutting boardstable
Wooden spatulafor stirring regularly
Large skilletheavy-bottomed or sauté pan
Chef's knifefor slicing the onions

Instructions

Tap a number to check off the step, and a time to start a timer.

Peel, then cut each red onion in half. Slice into even half-rings about 3 to 4 mm thick.

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Heat the olive oil and butter in a large sauté pan over medium heat until the butter is melted and begins to foam.

Add the red onion slices and the salt. Stir thoroughly to coat well in the fat.

Lower to low heat, cover and let sweat for , stirring from time to time, until the slices become translucent and very tender.

Remove the lid, sprinkle in the brown sugar and stir in most of the fresh thyme leaves. Continue cooking over very low heat for , stirring often, to brown slowly without burning.

Pour in the balsamic vinegar to deglaze the pan, scraping up the browned bits from the bottom with a spatula.

Let reduce for until you get a syrupy, tender and glossy texture. Season with black pepper, adjust the salt if needed and sprinkle with the remaining fresh thyme before serving warm or cold.

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Goes well with

🎅 Christmas: all recipes

To drink

Cranberry Orange Cocktail

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As a main

5.0

Roast Chicken and Oven-Roasted Potatoes

1 h 20Easy

For dessert

Yule Log Cake

55 minMedium

Nutrition facts

per serving · estimate

115kcal

Protein1 g3%
Carbs12 g42%
Fat7 g55%
Fiber2 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

To get a deep caramelization without burning the juices, keep the heat very low and cover at the start to kick off the softening with the onion's own natural steam.

Freezing : Can you freeze this recipe?

Yes

Works very well, up to 3 months in freezer bags or airtight containers.

Storage : How long does it keep?

Keeps 5 to 7 days max in an airtight container in the fridge.

Making ahead : Can you make it the day before?

Yes

Can be fully prepared the day before. Keep chilled.

Reheating : How do you reheat it?

Reheat in a saucepan over low heat or in the microwave at medium power. Oven not recommended (may dry out).

Variations

Honey version: replace the brown sugar with a tablespoon of wildflower or chestnut honey for woodsier flavors.
Dairy-free version: omit the butter and use only 3 tablespoons of good-quality olive oil.
Spicy version: stir in a pinch of Espelette pepper or a touch of grated ginger when deglazing with the vinegar.

Mistakes to avoid

Cooking over too high a heat, which scorches the onion's natural sugar and gives an unpleasant bitter taste.
Cutting slices too thin, which would end up as a purée instead of keeping a tender texture.
Adding the balsamic vinegar right at the start, which would toughen the fibers and stop the onions from softening.

Frequently asked questions

Can I replace the balsamic vinegar?

Yes, apple cider or red wine vinegar works very well. Just add an extra half tablespoon of brown sugar to make up for the natural sweetness of the balsamic.

Do I absolutely need to add sugar to caramelize the onions?

Red onions naturally contain sugar that caramelizes on its own over time, but adding brown sugar speeds up the process and balances the acidity of the vinegar.

How can I use these caramelized red onions?

They're perfect warm or cold to top a burger, serve alongside grilled meat, add to a cheese board or spread on crostini with fresh goat cheese.

Can I use yellow onions instead?

Absolutely. Yellow onions work too, but they will be a little less sweet and won't give that characteristic lovely purple hue.