Caramelized Onions


Caramelized Onions make everything better. Even caramelized onions. Throw this on a burger. Add it to soup. Eat it right out of the jar like a slob while nobody’s looking except your dog who may or may not be judging you.]

It’s so good. So brown and sweet. That sounds disgusting but you get the picture.

It’s also ridiculously easy to make.

If you don’t have a pressure cooker just throw everything in a sauté pan and sauté over medium-low heat. It will not take 15-20 minutes like all the Food Network recipes tell you. It will take 2 hours. I’m not kidding.

Don’t get me wrong, I love me some Food Network [Hi, Giada!], but unless they’ve got a Rachel Ray-branded time machine they’re lying to you.



  1. Divide onions among 8oz glass canning jars. Add the butter on top. You can use as many/few jars as you like, I don’t care. Want to cram everything in one? Go for it. Spread it out among 5 little jars? Be my guest.
  2. Pressure cook at 1 bar / 15psi (usually the second red line on most pressure cookers) for 45 minutes.
  3. Transfer onions to a pan and simmer over medium heat until the liquid gets all syrupy.
  4. You are done.