Patis Caramelized Onions are gourmet-style onions infused with the umami flavors of Filipino fish sauce. This versatile condiment can be easily prepared in under an hour and used as a topping for a variety of dishes.
With just 4 simple ingredients, our recipe is a breeze to make!
And while traditional caramelized onions can take up to 2 hours, our approach allows you to achieve the same rich, complex flavors in a fraction of the time – just 25 – 40 minutes.
For more easy condiments, explore our sauce recipes and side dishes like Toyomansi and Sweet and Sour Sauce.
This post may contain affiliate links. Please read our disclaimer policy for details. As an Amazon Associate we earn from qualifying purchases.
Table of Contents
Our Place
Discover stylish and multifunctional kitchen items including the viral, bestselling Always Pan!
What is Patis?
Patis is a Filipino fish sauce. Unlike other fish sauces, this type of fish sauce is a unique byproduct of the bagoong (Filipino shrimp paste) industry. It’s used both as a dipping sauce and for cooking.
Patis is a staple in our kitchen because it’s a great way to add a salty and umami flavor to our home cooking.
The taste of patis can vary across brands in terms of saltiness, umami, and pungency. Therefore, we recommend starting with 1-2 tablespoons of patis in this recipe and then adjusting the amount to suit your taste preferences.
Preparing Caramelized Onions with Patis
Caramelizing onions relies on salt to draw out moisture and enhance the onion’s natural flavors.
In this recipe, patis serves as the salty component, while also contributing its own complex umami profile to the mix.
If you’ve had caramelized onions in your burgers and hot dogs, then you’re familiar with how they impart a unique and savory flavor. When these onions are caramelized with patis, the result is a brighter, more complex, and deeply umami onion flavor.
Caramelized Onions Tips + Tricks
Save time and effort using the tips and tricks we’ve gathered from caramelizing onions:
- Cover and steam for 5-10 minutes, until they completely soften.
- We learned this trick from Americas Test Kitchen! The first step in caramelizing onions is to soften them, which can take forever if you’re doing the traditional “low and slow” method.
By adding water and steaming the onions, the steam penetrates them quickly, resulting in faster softening.
- We learned this trick from Americas Test Kitchen! The first step in caramelizing onions is to soften them, which can take forever if you’re doing the traditional “low and slow” method.
- Use the right type of pan
- Stainless steel and cast iron pans work best because they can heat quickly and evenly for nice browning.
- Nonstick pans can make for easier, mess-free cooking, but they may require a longer time to caramelize the onions fully.
- Our favorite pan is the best of both worlds! The Our Place Titanium Always Pan Pro is what we use for caramelizing onions. It has fast, even heating for nice browning and an innovative zero-coating nonstick surface for easy cooking and cleanup.
- Cooking without burning
- To caramelize onions quickly, you want to brown them rapidly without burning them. In the final cooking stage, we spread the onions out on the pan and let them sit to maximize browning. Stir occasionally just to prevent burning.
- Deglazing (adding liquid to a hot pan) the pan with a splash of water as needed helps lift up the caramelized bits stuck to the surface. These browned bits then get mixed into the onions, providing that signature caramel color and enhanced flavor!
Serving and Pairing Suggestions
These Patis Caramelized Onions are the best condiment to try with so many foods!
Try it in our Filipino Caramelized Onion Tarts, where it’s combined with the delicious Eden cheese for a new but classic Filipino taste.
Some more foods to try with Patis Caramelized Onions:
- Burgers
- Loaded Fries
- Hot Dogs
- BBQ Pizza
- Sandwiches and Wraps
- Savory pastries
Got a favorite you’d like to mention? Share it in the comments!
Our Place
Discover stylish and multifunctional kitchen items including the viral, bestselling Always Pan!
Equipment
Ingredients
- 3 large yellow onions
- 3 tbsp unsalted butter
- 2 tbsp patis, Filipino fish sauce, to taste
- black pepper to taste
Recipe
- Chop onions into half-moon strips.
- In a pan, add onions and pour in enough water to fill about 1/4 inch depth.
- Cover with a lid and turn the heat on high. Steam for about 10 minutes until the onion is softened.
- Add butter and patis.
- Lower the heat to medium-high and continue cooking with the lid off. Stir the onions and allow all the moisture to evaporate.
- Once all the liquid is evaporated, spread the onions out evenly and stir less frequently, allowing the onions to brown on the pan. Only stir to prevent burning, about every 2 minutes, for 20-30 minutes.
- Deglaze the pan with water as needed until the caramelized onions turn nicely brown. You can stop cooking at light brown, or if you have the time, continue to caramelize them until they reach a deeper shade.
Final Thoughts
Add some Filipino flair to any dish with these wonderfully umami-rich caramelized onions cooked with patis (Filipino fish sauce)! It is quickly prepared and an essential condiment to have on hand.
Love the taste of patis? Try our other Filipino recipes like Pancit Bihon and Comforting One-Pot Sinigang.
Thank you for reading! If you enjoyed this recipe, please give a star rating and review on the recipe card below + share your creations on Instagram and tag us @itsforkandspoon!
Our Place
Discover stylish and multifunctional kitchen items including the viral, bestselling Always Pan!
Patis (Fish Sauce) Caramelized Onions
Ingredients
- 3 large yellow onions
- 3 tbsp unsalted butter
- 2 tbsp patis Filipino fish sauce, to taste
- black pepper to taste
Instructions
- Chop onions into half moon strips.
- In a pan, add onions and pour in enough water to fill about 1/4 inch depth.
- Cover with a lid and turn the heat on high. Steam for about 10 minutes until the onion is softened.
- Add butter and patis.
- Lower the heat to medium high and continue cooking with the lid off. Push around the onions and allow all the moisture to evaporate.
- Once all the liquid is evaporated, spread the onions out evenly and stir less frequently, allowing the onions to brown on the pan. Only stir to prevent burning, about every 2 minutes, for 20-30 minutes.
- Deglaze the pan with water as needed until the caramelized onions turn nicely brown. You can stop cooking at light brown, or if you have the time, continue to caramelize them until they reach a deeper shade.
Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0
Click here to review our Content Permissions Policy.More Recipes You’ll Love
References & Further Reading
https://www.tastingtable.com/857336/3-types-of-fish-sauce-and-what-to-use-them-for/
Leave a Reply