Caramelized Onions
Caramelized onions made via sous vide method deliver deep, complex sweetness and melt-in-the-mouth texture without constant stovetop monitoring. This technique yields consistent results with a bonus pizza application.
Caramelized onions made via sous vide method deliver deep, complex sweetness and melt-in-the-mouth texture without constant stovetop monitoring. This technique yields consistent results with a bonus pizza application.
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If using a sous vide immersion circulator, pre-heat your water bath to 185°F (this can take up to an hour)
Peel onions, trimming roots to keep them slightly intact, halve onions lengthwise, and slice (from root to base) into thin ¼-inch wedges
Heat a large skillet over medium heat. Add 1 tbsp butter, 1 tbsp olive oil, and once butter has melted, add 2 lbs sliced onions, 1 large sprig fresh thyme, 1 tbsp balsamic vinegar, ¾ tsp salt, ½ tsp black pepper, and ¼ tsp granulated sugar, and occasionally stir until the onions pick up a little color and become slightly translucent, around 6 to 8 minutes. Remove from heat and allow to cool slightly. Discard thyme sprig
Transfer onions to a vacuum bag or resealable bag and seal bag (if using Suvie, you may want to divide between 2 bags to ensure they fit in the pans). If using a resealable bag, use the water displacement method to seal
Lower the bag into the heated water bath and cook. Cover the water bath with foil, cling wrap, or a layer of ping pong balls, to avoid the water evaporating to sustain the high water temperature. If using Suvie, place the bag into a Suvie pan (or pans) and cover entirely with water. Insert pan into the top or bottom of your Suvie. Set to Sous Vide at 180°F for 6 hours
Once the cook is finished, remove the bag from your Suvie or water bath. Drain onions in a fine-mesh strainer to remove excess moisture. You may wish to add another ¼ to ½ tsp salt to taste
Store caramelized onions in an airtight container in the refrigerator for up to 1 week; freeze for up to 3 months. Reheat gently on stovetop or microwave before serving.
sous vide immersion circulator · vacuum sealer or zip-lock bag · water bath container
Sous vide caramelizes onions more slowly than stovetop methods, typically requiring several hours at 185–195°F for full color and flavor development.
Yellow onions are preferred for their higher sugar content and mild flavor; white onions work but caramelize less sweetly, and red onions turn muddy in color.
They should be deeply golden to brown, soft enough to break with a spoon, and smell rich and sweet with no sharp onion bite.
Caramelized onions keep refrigerated in an airtight container for up to 1 week, or frozen for up to 3 months; reheat gently on the stovetop or microwave.
Balsamic vinegar adds depth and mild acidity to balance sweetness, while sugar accelerates caramelization and enhances browning.
