Ever wonder how to make delicious, flavorful caramelized onions? This tutorial will take out all of the hard work by showing you how to make caramelized onions in the oven!
Hello beautiful people and welcome to a post that’s going to change your life. FOREVER. I did a pole on Instagram last week about onions. I asked if people if they thought “onions were life.” I was surprised (and sad) at the number of people that said NO. I guess onions are like olives, you either love them or you hate them? Whelp, I love them and if you’re an onion hater, I suggest you make them this way and give them a second chance. Everyone deserves a second chance.
Caramelized onions are the shit and did you know you can make them in the oven? I’ve made them on the stove many times and this oven method trumps all. It’s mess-free, hands-off, and easy! Plus, you can make a giant batch all at once.
What you need for this recipe is:
- onions (we suggest purple or yellow)
- olive oil
- garlic cloves
Basic ingredients for a basic recipe. We decided to use the Inspiralizer for this recipe, but a knife will work. It’s so much easier to slice onions with the Inspiralizer and you don’t waste any of your onion. If you don’t have one yet, add it to your holiday wish list or heck, buy one! My friend Ali has an amazing website full of spiralized inspiration, recipes, and videos. We even wrote a recipe for Inspiralized last month featuring these very onions. Can you say Healthy Caramelized Onion Dip? Check it out HERE.
- 2 large red onions, spiralized
- 4–6 tablespoons olive oil
- 6 cloves garlic
- 1/4 teaspoon salt
- Pepper, to taste
- First, preheat oven to 400ºF.
- Then, prep onion by removing skin. Use blade A from the Inspiralizer to spiralized the entire onion. Evenly spread out on a large baking sheet.
- Smash 6 cloves of garlic and then mince. Add to baking sheet. Drizzle on around 4-6 tablespoons of olive oil and season with salt and pepper. Use your hands to toss in order to make sure everything is evenly (and generously) coated.
- Roast at 400ºF for 20-25 minutes, tossing with a spatula every 10 minutes.
- Remove onions once translucent. They will reduce in size quite a bit, but make sure not to overcook because you do not want your onions to become crispy.
- Let cool for around 5 minutes and then use a pair of scissors to chop onion strings.
So tell us, are you team onion?