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Caramelized Onions with Toasted Pecans

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I really enjoy caramelized onions as a side dish or a topping for a salad or main dish. I decided to add toasted pecans to give it a crunchy, savory element that is the perfect complement to the sweetness of the onions.

This recipe will make a great side dish for those hearty fall and winter meals.

Caramelized onions in a cast iron pan with a rosemary garnish.

Ingredients Needed

Quick caramelized onion ingredients

This is what you will need to make this simple and easy recipe:

  • Yellow Onions - Any onion will work, I prefer yellow or vidalia because they are sweeter
  • Pecans - They add a savory and buttery element that complements the sweet and salty of the onions
  • Avocado Oil - Canola or vegetable oil can be used as well
  • Salt (coarse) - Added to balance the sweetness of the onions
  • Rosemary - Optional for garnish
  • Mixing bowl, and medium saucepan or cast iron skillet.

How to make caramelized onions with toasted pecans

Take a half cup of roasted pecans and place in a mixing bowl. Add 1 teaspoon of cooking oil and a pinch of salt. Stir to combine the pecans with the oil and salt.

Pecans in a stainless steel bowl

Heat up a small pan on medium-low heat for about 5 minutes. Add the pecans from the mixing bowl and cook for 10-12 minutes stirring frequently to avoid burning.

Toasted pecans in a stainless steel pan

Set the pecans aside and start preparing the onion.

Place your pan on the stove and heat on low to warm up the surface.

Cut the onion in half, lengthwise, cut off the ends and remove the outer peel. Cut into thin slices.

Raw Onions in a cast iron pan

Put 1 tablespoon of cooking oil and turn heat to medium. Wait about 5 minutes or until oil is hot. Drop onions in the pan and stir to coat them in oil, add salt and saute for 15-20 minutes stirring occasionally.

Lightly Caramelized onions in a cast iron pan

The last step for how to caramelize onions is remove the pan from the stove and add the toasted pecans to the onions and stir to combine.

How to caramelize onions on stovetop

And that is all to this super easy and tasty caramelized onions!

Quick caramelized onions with toasted pecans

Tips for caramelizing onions with toasted pecans

  • I like to warm the pan while I do prep work. When it is time to use the pan, it will heat to temperature quicker and is nice and evenly warmed.
  • I used a coarse sea salt because I wanted to have pockets of salty flavor throughout the onions.
Caramelized onions with toasted pecans in a cast iron pan
Yield: 2-4 Servings

Caramelized Onions with Toasted Pecans

Caramelized onions in a cast iron pan with a rosemary garnish.

Learn how to make caramelized onions with toasted pecans. This caramelized onion recipe is a simple, easy and delicious side dish.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 - Yellow Onion
  • ½ Cup - Pecans, roasted unsalted
  • 1 Tablespoon and 1 teaspoon - Cooking Oil
  • ⅛ Teaspoon - Salt
  • Sprigs of fresh rosemary - Optional for garnish

Instructions

    1. Take a half cup of roasted pecans and place in a mixing bowl. Add 1 teaspoon of cooking oil and a pinch of salt. Stir to combine the pecans with the oil and salt.
    2. Heat up a small pan on medium-low heat for about 5 minutes. Add the pecans from the mixing bowl and cook for 10-12 minutes stirring frequently to avoid burning. Set the pecans aside and start preparing the onion.
    3. Place your pan on the stove and heat on low to warm up the surface. Cut the onion in half, lengthwise, cut off the ends and remove the outer peel. Cut into thin slices.
    4. Put 1 tablespoon of cooking oil and turn heat to medium. Wait about 5 minutes or until oil is hot. Drop onions in the pan and stir to coat them in oil, add salt and saute for 15-20 minutes stirring occasionally.
    5. The last step for how to caramelize onions is remove the pan from the stove and add the toasted pecans to the onions and stir to combine.

Notes

  • I like to warm the pan while I do prep work. When it is time to use the pan, it will heat to temperature quicker and is nice and evenly warmed.
  • I used a coarse sea salt because I wanted to have pockets of salty flavor throughout the onions.
  • Nutrition Information:

    Yield:

    3

    Serving Size:

    1

    Amount Per Serving: Calories: 121Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 65mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 2g

    Nutrition information isn’t always accurate and is calculated by a 3rd party.

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