Tennessee Onions
Tennessee Onions are sweet, caramelized onions that bring comfort and nostalgia to any meal, perfect as a topping, side, or centerpiece.
Ingredients
Main Ingredients
- 4 large yellow onions, thinly sliced Sweet and mellow when caramelized.
- 2 tablespoons butter For a rich base (substitute olive oil for dairy-free).
- 2 tablespoons brown sugar Deepens the caramel flavor (sub with maple syrup).
- 3 tablespoons apple cider vinegar Brightens and balances the sweetness.
- 1/2 teaspoon kosher salt Brings out the onions’ natural sweetness.
- 1/4 teaspoon freshly ground black pepper For a gentle bite.
- 1/4 cup water or low-sodium vegetable broth To deglaze and speed softening.
Optional Ingredients
- 1 teaspoon Dijon mustard For a tangy lift.
- 1/4 teaspoon smoked paprika For warmth.
Instructions
Preparation
- Warm a large skillet over medium heat and add the butter. Let it melt until foamy and aromatic.
- Toss in the thinly sliced onions with the salt. Cook, stirring occasionally, until they begin to soften and turn translucent—about 8–10 minutes.
- Sprinkle the brown sugar over the onions. Stir and let the sugar melt and coat the onions, helping them brown and caramelize.
- Pour in the apple cider vinegar and water or broth. Scrape up any browned bits from the pan.
- Reduce heat to medium-low and let the onions simmer gently, stirring every few minutes, until they are deeply browned and jam-like—about 10–15 more minutes.
- Stir in Dijon if using, taste, and adjust salt and pepper. If adding whiskey or smoked paprika, do it now and let it bloom for a minute.
- Remove from heat and let the Tennessee Onions rest five minutes; they will thicken slightly as they cool.
Notes
Storage: Store in an airtight container for up to 5 days. Freeze in small portions for up to 3 months. Make-ahead: Cook a double batch for quick dinners. Thin slices caramelize more evenly; a mandoline makes this faster. Deglaze often to keep the onions soft.