Method 4: Dutch Oven

These onions were nearly indistinguishable from the stovetop onions in both appearance and flavor, and also required less babysitting. They still take about 45 minutes to cook, but they only need stirred every 15 minutes. This is our winner for alternative methods!

Because it’s the best method, here’s a printable of the instructions for you.

DUTCH OVEN CARAMELIZED VIDALIA ONIONS

yield: 2 CUPS

 

prep time: 5 MINUTES

 

cook time: 45 MINUTES

 

total time: 50 MINUTES

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Ingredients:

• 2 tablespoons of olive oil
• 2-3 sweet onions, such as Vidalias, cut in half lengthwise, then sliced ⅛- to ¼-inch thick
• ¼ cup red or white wine, beer, broth, balsamic vinegar, or water for deglazing
• Salt and pepper, to taste

Directions:

1. Preheat your oven to 400°F. Combine the oil and onions in a nonstick Dutch oven. Cover the Dutch oven with a lid. Bake for 40-45 minutes, stirring every 15 minutes, until the onions are deep brown in color.
2. Remove the pan from the oven, add the deglazing liquid, and quickly scrape up the fond from the bottom and sides of the pan. Season with salt and pepper.

https://thecookful.com/how-to-caramelize-vidalia-onions/