OVEN-CARAMELIZED ONIONS — SWEET, SOFT, AND LOW AROMA
Caramelized onions are a kitchen staple, but cooking them on the stovetop can produce strong lingering smells. This slow oven method softens and sweetens onions beautifully, while significantly reducing the intense onion aroma that sticks to your skin and clothes. Ideal for making delicate sauces, Indian onion pastes, or French pissaladière with less kitchen “odor.”
🕒 Prep Time: 5 min
🍳 Cook Time: 1 hour 15 min
🍽️ Yields: About 800 g caramelized onions
Ingredients
- 800 g onions, thinly sliced into strips or rings
- 3–4 tbsp oil (olive or vegetable)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 tsp chili flakes (optional)
- 1 tsp dried oregano (optional)
Instructions
- Preheat your oven to 200°C (390°F).
- In a wide, heavy-bottomed oven-safe pot (preferably cast iron, 25–30 cm diameter), add the oil and sliced onions. Sprinkle generously with salt and toss to separate the onion rings.
Tip: Use a pot size that fits your onion quantity well—too large a pot will cause the onions to burn. - Place the pot on the stove over medium heat for about 5 minutes, just until onions lose some volume and settle evenly.
- Cover the pot tightly with a lid or aluminum foil to seal in moisture and place it in the preheated oven.
- Cook for about 1 hour and 15 minutes, stirring once after 25–30 minutes. After stirring, level the onion layer to prevent burning at the edges.
Note: The cooking time varies based on pot material and onion quantity. Onions will first appear just softened and translucent, then gradually develop a pale golden color and sweetness. Taste to ensure they melt in your mouth. - For a deeper caramelization (like cognac color), remove the lid and roast uncovered for an additional 15 minutes, stirring 2–3 times. Stop when the desired color and sweetness are achieved.
- Remove from oven and season with salt, freshly ground black pepper, chili flakes, and oregano to taste.
Serving Suggestions
Use your oven-caramelized onions as a base for rich sauces, soups, Indian gravies, or French-style onion tart toppings. Their sweetness and softness will elevate any dish without overwhelming your kitchen with onion smell.
Tips for Best Results
- Stir only once or twice during cooking to encourage even softening without burning.
- Adjust roasting time depending on the dish — less for gentle softness, longer for rich caramelization.
- Using a cast iron pot helps maintain steady heat and even cooking.