Caramelized Onions and Mushrooms

Caramelized Onions and Mushrooms are an easy way to add deeply savory, sweet, rich flavor to everything from burgers to soups to breakfast dishes!

5 from 46 votes

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Course: Condiment, Snack

Cuisine: American

Prep Time: 5

Cook Time: 1 5

Total Time: 1 10

Servings: ¼ cup servings

Calories: 119kcal

Clean and slice the mushrooms. Slice or finely chop the garlic. Thinly slice the onions.
Set a cast iron or stainless steel pan on high heat. Once hot, add half of the olive oil and mushrooms with a pinch of salt.
Cook for about 15 to 20 minutes, stirring occasionally until the mushrooms have received a hard sear and are browned on both sides. Bring heat down to medium-low.
Add the onions, garlic, thyme, salt, and remaining olive oil. Stir everything together.
Stir again every 5 to 10 minutes for approximately 50 minutes, or until the onions are deeply browned, soft, and sweet. Add a bit more oil as needed if the pan looks dry.
Taste for seasoning and serve.

General

Serving sizes and calories are approximate.
Don't heat the onions above medium-low or you may risk burning them.
If you only have a non-stick pan, use medium heat for the mushrooms. Using a low heat with non-stick cookware will preserve its coating and make the pan last longer.

Storage

Cooked onions and mushrooms can be stored for 5 to 7 days in the fridge or for 3 months in the freezer.
I recommend placing them in a gallon storage bag and squeezing out all of the air before freezing.
The texture of the mushrooms may be altered when frozen and reheated.

Reheating

To reheat from the fridge, add directly to the dish you are making (if it's a soup, stew, or sauce), or reheat in a pan over medium-low heat. You can also reheat them in the microwave for a few minutes.
From frozen, break off a piece and add it directly to the pot. You can also defrost in the refrigerator overnight and then reheat on the stove or in the microwave as above.

Use

Try on sandwiches, burgers, egg dishes, and potatoes, in soups, stews, and sauces, as a topping for roasted vegetables or meats, in quesadillas, or on grain bowls.