Curry Caramelized Onions
While caramelized onions are a staple for burgers and pizzas, these Curry Caramelized Onions offer a sophisticated departure from the traditional version. This recipe delivers a deep, slightly sweet profile with a mild, aromatic curry finish that enhances dishes without adding heat. They are a simple yet essential addition to a modern condiment repertoire.
In addition to the dishes mentioned, these caramelized onions are good on, and in just about any savory dish. My favorite is adding them to Indian dishes, like my Indian Aloo Gobi (potatoes and cauliflower).
Table of Contents
How to serve caramelized onions
Elevate your menu with these intentional pairings for curry caramelized onions. Their deep, savory sweetness acts as a bridge between spiced vegetables and fragrant grains.
Curry Vegetable Basmati Rice
For a complete meal, serve these onions alongside Curry Vegetable Basmati Rice, where the jammy texture perfectly complements the fluffy, fragrant grains.
Sweet Potato Samosas
These onions act as an ideal condiment for Sweet Potato Samosas, providing a savory, aromatic contrast to the earthy sweetness of the filling.
Indian Spiced Peas
Transform a simple side by folding the onions into Indian Spiced Peas, adding a layer of concentrated flavor to the bright, cumin-scented dish
Tips for Making the Best Caramelized Onions
- Butter is a must, as this helps them brown.
- Adding the salt at the beginning helps to draw out the moisture which allows the sugars in the onions to caramelized faster.
- Leaving the onions alone to allow them to brown in between tossing them.
- You can’t rush them, but you also don’t have to babysit the onions. As long as the heat is not too high, you can just visit them every 10 minutes to toss as they brown on the bottom.
- A large pan is a must ( mine is 12-inches/30 cm). It can be non-stick, cast iron or stainless.
- If the onions are too crowded and piled up, they will steam and not brown.
Spice Level
I use a mild curry powder. If you want to spice them up, use a spicy curry powder.
The Spicing Stage
When the onions have softened and transitioned to a light, golden blonde, it is time to introduce your aromatics. Adding the curry blend at this specific point allows the spices to toast in the residual heat and fat without burning. This ensures the flavors bloom and integrate deeply into the onion fibers as they continue to break down.
The Finished Result
The process is complete once the onions reach a deep, mahogany brown. At this final stage, the natural sugars have fully concentrated into a jam-like consistency. The result is a rich, savory-sweet condiment that balances the aromatic curry notes with a complex, caramelized depth.
Curry Caramelized Onions
Video
Ingredients
- 4 medium onions
- 1 tablespoon unsalted butter, replace with more olive oil if you want these vegan
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ½ teaspoon mild curry powder
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
Instructions
- In a large sauté pan, melt the butter and olive oil over medium low heat.
- Add the onions, sprinkle with salt and toss into an even layer. Cook the onion stirring/tossing every 10 minutes. Toss each time you see them start to brown on the bottom.
- In a small bowl combine the curry powder, coriander and cumin, set aside.
- After 30 minutes and the onions have started to soften and start to brown, sprinkle them with the curry mix, toss to coat.
- Allow to cook another 15 minutes until they are a nice dark brown (times will vary depending on the size of your pan and amount of onions).
My absolute favourite recipe for onions! I make chicken shawarma for the family and I prepare these onions to mix into my precooked rice. It made a phenomenal favour and a gorgeous colour. They take longer than average caramelized onion recipes but it’s DEFINITELY worth it. They create a beautiful curry yellow colouring to the rice. My whole family can’t get enough!!
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