For an easy savory side or a delicious topping, try caramelized onions and mushrooms. With just a handful of very simple ingredients and a skillet, you can develop earthy, rich flavors that pair perfectly with veggies, meats, and grains.
The aroma of cooking onions and mushrooms is one I just love. It’s a smell that tells me whatever dish I’m making them for is going to have an extra delicious, umami flavor that is irresistible. It’s so good I sometimes sneak a few bites straight out of the pan.
The flavor is amazing, especially with winter meals like a sheet pan chicken potato and green bean bake or roasted Romanesco with pomegranates, but it’s good all year long on any protein, vegetable, or grain. Whether you eat it on the side or spoon it right on top, it’s a recipe worth learning and definitely worth repeating regularly.
Why You’ll Love This Recipe
- It makes a great stand-alone side or a topping for proteins, grains, and other vegetables.
- The umami, earthy flavor that comes from caramelizing the mushrooms and onions is craveable.
- It’s a straightforward dish that is easy to make with simple ingredients.
Ingredients
Any grocery store should carry the ingredients you’ll need to throw this together, but you can also check farmer’s markets in the fall and winter for local mushrooms if you’d like!
- Olive oil – I like the flavor of olive oil for this recipe, but any neutral cooking oil can work instead.
- Yellow onions – Yellow onions have a higher sugar content, so they caramelize more readily. They also have a mellower flavor than white or red onions. Shallots or sweet onions are the next best choice.
- Thyme – Rosemary or other hardy herbs are also good if you don’t have or don’t like thyme.
- Mushrooms – We like the small brown cremini mushrooms, but any tender mushroom you like, such as baby bellas, portobello, or white mushrooms, are also good.
- Balsamic vinegar
- Seasonings – A combination of salt, pepper, and garlic powder add the perfect layers of flavor.
Instructions
Caramelized onions and mushrooms do take about 40 minutes to make, but the amazing flavor makes it worth it. Plus, it’s a very straightforward process that only requires a skillet and a little stirring.
Start by cutting your onions into uniform slices. Avoid going super thin because they’re more likely to burn.
Add them to a pre-heated skillet over medium-low heat with the olive oil and ¼ teaspoon of salt. Let them cook, stirring every few minutes, until they start to become a deep golden brown. This can take 20 to 30 minutes.
If you notice the pan starts to look very dry during that time, add just a splash of oil as needed. When they’re almost done, add in the thyme leaves and stir.
Next, put the sliced mushrooms into the pan with the onions. Turn the heat up to medium and let them cook, continuing to stir, until they’ve released their moisture and become soft, about 8 minutes.
When everything is tender, add in the remaining salt, pepper, balsamic vinegar, and garlic. Stir, and let it cook for another minute or two to infuse all the flavors.
Serving and Storage
There are so many ways to enjoy a dish like this one. It makes an amazing topper for any roasted protein, it’s fantastic as an appetizer with toasted bread slices and cheese, or it can make a pasta dish extra special. We especially like them on vegetarian barley burgers or with my baked vegan quinoa patties.
Leftovers will keep well in an airtight container in the fridge for up to a week, but you can also freeze them. Feel free to double or triple the recipe and store extras in the freezer to use whenever you crave that caramelized flavor.
I hope you love the taste and texture a dish like this can add to your meals, and don’t forget to check out my other onion and mushroom recipes on the blog!
Easy Caramelized Onions and Mushrooms
Recipe Video
Ingredients
- 2 tablespoons (30 ml) olive oil
- 2 yellow onions , thinly sliced
- ½ teaspoon salt , divided
- 1 tablespoon fresh thyme leaves
- 8 oz. (225 g) cremini mushrooms , cleaned, dried and sliced
- 2 cloves garlic , minced
- 1 tablespoon (15ml) balsamic vinegar
- Black pepper , to taste
Instructions
- Heat the olive oil in a large skillet over medium-low heat and add the sliced onions. Stir and sprinkle with ¼ teaspoon of salt. Sauté the onions, stirring occasionally, until begin turning golden-brown, about 20 to 30 minutes. (If the skillet gets too dry, then you can add a little oil.) When the onions are almost caramelized, sprinkle fresh thyme over them. Stir to combine.
- Once the onions are done,add the sliced mushrooms to the skillet. Increase the heat to medium and cook, stirring occasionally, until the mushrooms are soft and have released their moisture, about 8 minutes.
- Add in the garlic, balsamic vinegar, remaining ¼ teaspoon of salt, and black pepper. Stir to combine then let cook for a few more minutes before serving.
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