Tested till perfect Caramelized Beer Onions

Caramelized Beer Onions

Golden onions cooked to sweetness add pizzazz to the beef on buns.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2007

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 2 cups (500 mL)


  • 2 tbsp 2tbspbutter
  • 6 6oniononions, thinly sliced
  • 2 tbsp 2tbsppacked brown sugar
  • 2 tbsp 2tbspwhite balsamic vinegar, or white wine vinegar
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 bottle (341 mL) 1bottle (341 mL)beer, such as lager or ale
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In wide Dutch oven or large skillet, melt butter over medium heat; cook onions, stirring often, until softened, about 10 minutes. Add sugar, vinegar, salt and pepper; cook, stirring, for 3 minutes.

Stir in beer and bring to boil; reduce heat to medium and simmer, uncovered and stirring occasionally, until onions are golden and liquid has evaporated, about 30 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week.)

Nutritional Information Per 2 tbsp 25 mL : about

cal 42 pro 1g total fat 2g sat. fat 1g
carb 7g fibre 1g chol 4mg sodium 49mg

% RDI:

calcium 1 iron 1 vit A 1 vit C 3
folate 2
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