Caramelized Onions and Mushrooms! If you’re looking for a flavorful, savory side dish that goes well with just about any meal, you’ve found it. Sauteed mushrooms and onions make a perfect pair, caramelized to perfection in this simple recipe.
There are some side dishes or extras that immediately upgrade a meal: Caramelized Onions & Mushrooms are one of them!
Rich, flavorful and buttery, they make the perfect compliment to a variety of proteins such as chicken or steak, or a fantastic topping for things like hot sandwiches, pizzas and more!
Can’t get enough caramelized onions? Check out these other recipes where they make an appearance: Caramelized Onion & Goat Cheese Cauliflower Mash, Caramelized Onion & Goat Cheese Cauliflower Mash, and Pistachio Pesto Skillet Pasta with Caramelized Brussels Sprouts.
This recipe is naturally gluten-free and vegetarian, and can be made vegan and dairy-free. (See Variations & Substitutions area below.)
Ingredients
- Olive Oil
- Butter
- Onions
- Mushrooms
- Garlic
- White wine (or water or broth)
- Sea Salt
- Fresh herbs
Instructions
Start by heating the olive oil and butter in a large skillet over medium heat. Once the butter is melted and everything is shimmering, add the sliced onions. Let them cook low and slow, stirring every so often, until they soften and start to take on a deep golden color. This usually takes about 10 to 15 minutes, so don’t rush it!
Next, stir in the sliced mushrooms. They’ll release quite a bit of moisture at first, but just keep cooking and stirring occasionally until the liquid evaporates and the mushrooms are browned and tender—about another 8 to 10 minutes.
Add the minced garlic and cook for about a minute, just until it’s fragrant. Then pour in the white wine (or whatever liquid you’re using) to deglaze the pan, scraping up all the delicious browned bits from the bottom. Let it simmer for a couple minutes until the liquid has mostly cooked off.
Note: If the mixture starts to dry out or burn during cooking, you may need to add more liquid. I typically have extra water on standby to keep the mixture moistened until the onions are fully caramelized.
Finish by seasoning everything with sea salt and stirring in the fresh herbs.
Serve it warm as a savory topping, a side dish, or even spooned over toast or mashed potatoes.
Variations & Substitutions
- Add 1–2 teaspoons of balsamic vinegar (or balsamic glaze) in the last minute of cooking for a touch of sweetness and depth. This is especially great if you’re serving it over steak, burgers, or toast.
- Stir in a spoonful of grated Parmesan or crumbled goat cheese while still warm. It melts into the mixture and adds richness & makes it perfect for crostini or pasta topping.
- Add a splash of heavy cream at the end to make a luxurious sauce for grilled chicken, pasta, or grain bowls.
- Swap in different herbs like sage (great for fall), tarragon (for a French twist), or a pinch of dried Italian seasoning if you’re out of fresh herbs.
- Double the garlic or add roasted garlic for a deeper, sweeter flavor. You can also add a pinch of red pepper flakes if you like a little heat.
- Try red wine for a bolder flavor, or use sherry or Marsala for a more decadent finish.
- Stir in baby spinach, arugula, or kale at the very end until just wilted for a veggie-packed variation.
Caramelized Onions and Mushrooms
