Curry Caramelized Onions
Caramelized onions are an easy and delicious way to add amazing flavor to burgers, sandwiches and pizza, but these Curry Caramelized Onions take them to a whole new level. Simple, yet loaded with deep flavor, these onions are slightly sweet with a mild, no-spice curry flavor. You’ll wonder how you ever lived without them.
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).
How to serve caramelized onions
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.
If you’ve tried my Curry Caramelized Onions, please leave a star rating in the recipe. You can also leave a comment below or ask a question.
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
- 1/2 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!!