Onions 3 Ways: 3 Kinds of Prepared Onions to Keep in Your Fridge is your go-to guide for flavor-boosting shortcuts. Since onions are a staple in so many savory dishes, it helps to have them prepped in advance. Here are three easy, time-saving ways to keep them ready in your fridge so you’re never stuck chopping at the last minute!

Onions 3 Ways: 3 Kinds of Prepared Onions to Keep in Your Fridge

Let’s face it: clean eating and cooking from scratch can feel like a lot of work. It IS a lot of washing and chopping, and I prefer the grocery shopping and eating myself! 

But I’ve learned over the years that if I have some of my favorite ingredients prepped and waiting in the fridge, getting meals on the table becomes so much quicker! And one of those favorite ingredients is ONIONS! They are the base for so many different dishes across almost every culture. That's why I knew I had to share: Onions 3 Ways: 3 Kinds of Prepared Onions to Keep in Your Fridge with you immediately!

The 3 types of onions I have on hand at all times are: roasted, pickled, and caramelized onions. I’m going to show you how easy it is to make each of these and exactly why you should!

HOW I MADE-OVER THESE PREPPED ONIONS:

I skip the oil for the roasted onions, leave out sugar in the pickled ones, and use small amounts of oil and butter for the caramelized onions.

People don’t typically think of onions as a nutritious vegetable, but they are!  Onions improve heart health, help with blood sugar regulation, contain antioxidants, and even increase bone density. I enjoy using red, yellow, and white onions in my dishes, but keep in mind that red and yellow onions contain more nutrients than white ones. Plus, good-quality olive oil and grass-fed butter, such as Kerrygold, are wonderful sources of heart-healthy omega-3s!

These recipes are nut-free, gluten-free, refined-sugar-free, egg-free, soy-free, paleo, grain-free, and vegetarian.

HERE’S WHAT YOU’LL NEED:

(Use organic ingredients when possible)

Onions of course! Red, yellow, or white
Limes
Salt
Water
Butter
Olive oil

THIS IS HOW YOU’LL MAKE IT:

Let’s start with the easiest: the roasted onions.

When I have a large container filled with already-cooked, chopped onions, it makes my day better. Corny but true!

If I’m making an omelet, I start with a little bit of butter and toss in some onions and other chopped vegetables. The onions typically take the longest to soften, so when they’re already cooked, I just need to warm them through, and I’m eating in no time at all. When I’m making soup (and I love making soup!), I toss in some pre-roasted onions and I’m on my way.

Making them is a breeze. Peel and chop onions: red, yellow, white, or even a mix if that’s what you have. I like 1-inch pieces. Toss them on a parchment paper-lined pan and roast in the oven at 350°F for 25 minutes.

After 25 minutes, give them a stir to ensure even cooking, then roast for another 10 to 20 minutes. This will depend on the size and how much “bite” you want the onions to have. I like mine soft and mellow. Once they’re cooked and cooled, pop them into a container.

I cook them plain with no oil or salt, so I can modify them for whatever recipe I’m making.

NOTE:  To make this even quicker, you can use one of those handy chopping gadgets, get yours at Amazon like I did!  So basically, just peel and cut the onions in half, then let the chopper do the rest!

Next are the pickled onions.

Other pickling recipes contain sugar, but mine doesn’t. I don’t find that it needs it.

For this recipe, peel an onion and cut it into long slices. If you prefer another shape, go for it! I love using red onions for this one because they turn pink, and I like that pop of color.

Fill a mason jar with the onions and leave an inch and a half at the top. It’s always a good idea to leave space at the top when filling a jar with any kind of food. Squeeze the limes and add the juice to the jar with the salt. Start with a smaller amount of salt and adjust after cooling if needed. Add boiling water, making sure to leave that gap at the top. Pop on the lid and let it sit on the counter until it’s completely cooled, usually about 5 hours. They will soften and lose their “bite” as they cool down.

Stick the jar in the fridge and use whenever you need a burst of flavor for your meals. They will continue to soften over time.

I love topping salads with these onions. I also like chopping them up to add some zest to my soups or chili. And I often use them in my guacamole! You can grab that recipe on my blog here: The Best Veggie-Packed Game Day Guac.

There are so many ways to enjoy pickled onions. Please let me know in the comments how you plan to use them in your meals!

Last but never least are the caramelized onions!

These are so irresistibly tender and satisfying and add so much depth to salads, sandwiches, and even eggs.

Peel the onions and cut them into long slices, thin enough to soften but thick enough so they don’t burn too quickly. If you prefer rounds, that works as well.

Add oil to a large non-stick pot over medium heat. (I love my GreenPan because it doesn’t usually need much oil.) Add the onions, good-quality grass-fed butter, and salt. I always use Celtic gray salt. Since I’m using salted butter, I don’t add much salt.

After you hear the onions start to sizzle, turn the heat to low. Cover the pot with a lid, but crack it slightly so steam can escape. Let the onions cook until they turn brown and translucent. This should take about 40 minutes.

After 40 minutes, remove the lid so the onions can get nice and jammy. Cook for another 25 minutes.

To prevent burning, stir often and check to see if a bit more oil or butter is needed. Since onions release water, I never usually need to add any more fat.

You’ll know you’ve achieved caramelization when the onions are sweet, buttery, savory, and full of rich, concentrated flavor!

SERVING SUGGESTIONS:

Use the roasted onions in any recipe that calls for onions.

The pickled onions can be added to soups, sandwiches, guacamole, chili, or deviled eggs. They’re bright, tangy, and super versatile.

The caramelized onions are a great way to prep for French onion soup, pile on top of sandwiches, or even add to salads.

The possibilities are endless!

SUBSTITUTIONS, TIPS, AND NOTES:

Lemons or limes, or a combo of the 2, can be used for the pickled onions. If you want to add some chopped garlic for extra flavor, you can do that. Let me know in the comments if you do this!  

If you don’t have limes or lemons, bottled juice works as well. Just make sure to use pure juice with no additives.  

For the caramelized onions, be sure to use BOTH oil and butter. They are both essential for the onions to caramelize properly.

STORAGE AND LEFTOVERS:

The roasted onions last in the fridge for 12 - 14 days. The pickled onions last for at least a month. After cooling, I also switch out the metal mason jar lid with a plastic one or switch it to a glass container, so the lid doesn’t rust. The caramelized onions last for about 5 - 7 days in the fridge, and they freeze beautifully.  

NUTRITIONAL VALUES:

I don’t include nutritional values in my recipes because I believe in intuitive eating and balanced nutrition. Since ingredient brands can vary, the numbers aren’t always consistent. If you’d like a more accurate breakdown, I recommend entering this recipe into MyFitnessPal or a similar tracker.

For more delicious Dips, Dressings & Sauce ideas, check these out!

4 Sneaky Roasted Veggie & Garlic Ranch Yogurt Dip
The Best Veggie-Packed Game Day Guac
5 Minute Healthy’ish Bourbon Sauce

If you make this recipe, I’d love it if you left a comment and star rating below! And don’t forget to tag me on Instagram so I can see your creation. Feel free to reach out with any questions, and I’ll do my best to help!

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Onions 3 Ways Onions 3 Ways Onions 3 Ways Onions 3 Ways Onions 3 Ways

Onions 3 Ways Onions 3 Ways Onions 3 Ways Onions 3 Ways Onions 3 Ways

Onions 3 Ways Onions 3 Ways Onions 3 Ways Onions 3 Ways Onions 3 Ways

Onions 3 Ways Onions 3 Ways Onions 3 Ways Onions 3 Ways Onions 3 Ways