Caramelized onions on a black plate
The Perfect Amount Of Vinegar For Caramelized Onions

NEWS

By ALLIE SIVAK
Caramelized onions in a pan with a wooden spoon
To achieve a perfectly sweet flavor and softened texture, caramelizing onions takes time, a bit of finesse, and a splash of vinegar toward the ends of the onions’ cooking.
Caramelized onions in a pan
The vinegar adds acidity
and helps release the sticky caramelized pieces that can build up at the bottom of the pan. All you need is 1 or 2 teaspoons for every four onions.
Caramelized onions in a small bowl
Deglazing the pan with vinegar loosens the stuck-on residue at the bottom. For the best taste, these stuck-on bits shouldn't go to waste, as they contain plenty of sweet flavor.
four bottles of white vinegar on a grocery store shelf
Vinegar’s acidity and abrasive nature make it well-suited for caramelizing onions. Adding white or white wine vinegar several times helps
scrape up onion bits.