Caramelized Onions and Swiss Chard Recipe

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This Caramelized Onions and Swiss Chard Recipe is super healthy and can easily be made vegan! We use rainbow or red chard and sometimes add peppers too! This is my husband’s all-time favorite recipe! Enjoy it as a side with my almond crusted baked chicken recipe!

Caramelized Onions and Swiss Chard Recipe - Don't Waste the Crumbs (1)

A few years ago I made a Swiss chard and bacon pasta dish that my husband absolutely LOVED… which is pretty funny, because he grew up as a super picky eater!

My step-mom played an important role in getting him to eat a greater variety of foods… It’s hard to be so picky when your mother-in-law cooks you dinner every Sunday and isn’t afraid to call you out on your pickiness!

To this day I’m thankful for her, because that delicious combination of caramelized onions and Swiss chard quickly morphed from a meal where I thought “If I cross my fingers and serve it with pasta, MAYBE, just MAYBE he won’t notice…” to a much-requested and my husband’s FAVORITE side dish!

I think the reason he likes this caramelized onions and Swiss chard recipe so much is because it doesn’t cook fast. In fact, it’s one of the few dishes I make that actually takes some time to prepare.

Because the onions cook slow, on low, they get a chance to release their natural juices and caramelize… i.e., they get sweet. So sweet, that your family just might forget that they’re eating onions!

I’ve made this caramelized onion Swiss chard recipe about a million times since we did the Whole30 (kidding… sort of) and here’s why. It’s…

Healthy. Swiss chard offers a decent amount of dietary fiber.
Frugal. Especially if you belong to a CSA!
Satisfyingly Delicious with healthy fats and sweet earthy vegetables.
And it’s even vegan-friendly!

Ingredients for Caramelized Onions and Swiss Chard Recipe

With only a few nourishing ingredients, this recipe is the best example of how delicious simple, real food can be.

Cooking Fat. My absolute favorite cooking fat for this recipe is bacon grease. Yum, yum, yum!
Onions. No matter what type of onion you choose, you simply cannot go wrong. Depending on whatever is on sale, I’ve had both yellow, white and sweet onions in my pantry and they all taste delicious. Red onions would be okay too.
Swiss chard. I typically use rainbow chard simply because I like all the colors (and a variety of colors in a diet generally means a variety of nutrients), but you can use red Swiss chard leaves as well.
Garlic. I’ve tried this recipe with both fresh garlic and granulated garlic and hands down, granulated garlic wins out every time.

Caramelized Onions and Swiss Chard Recipe - Don't Waste the Crumbs (3)

Do you eat the Swiss Chard stems?

Yes! You thinly slice the stems with the leaves. They’ll get sauteed with everything, adding color, a little crunch, and extra nutrition!

How Can I make Swiss Chard and caramelized onions vegan-friendly?

Coconut oil earns the award for the second best cooking fat here, and the slight sweet of the coconut adds to the sweet of the onions. I’ve purchased coconut oil from Costco, from Walmart, and this brand on Amazon.

Another option is olive oil too, which would be great if you want a bit more of a savory swing to the caramelizing that’s happening.

How to Make Swiss Chard with Caramelized Onions

Although this side dish isn’t hard, it does take about 45 minutes or so to make. Because of this, it’s usually the first thing I start when I’m cooking dinner.

Step 1. Preheat your skillet on low and add your cooking fat.

Step 2. Meanwhile, cut your onions in half and thinly slice all halves. When all the onions are sliced, add to the pan.

Step 3. Stir every few minutes, for the first 5-7 minutes or so, to ensure the onions are thoroughly coated with fat, are not sticking to the pan and are cooking. Adjust the heat if necessary, but keep it on low.

Step 4. Meanwhile, thoroughly wash the chard and dry completely. Then thinly slice the chard.

Step 5. When the onions begin to brown slightly and turn translucent, add the chard. Cook, stirring every few minutes, until the chard wilts and the onions turn brown and caramelize.

Step 6. Season to taste with granulated garlic, salt and pepper. Serve warm

Notes:

One good thing about the slow cooking temperature, is that you don’t have to hover over the stove the entire time. I like to be close by for the first 5 minutes or so, to make sure the onions don’t get stuck to my cast iron skillet, and to make sure that all the onions are covered well in my cooking fat (my favorite is re-using bacon grease!).
Once all the onions are coated in fat, and I’m sure nothing is sticking, I move on to whatever else I’m cooking that night and come back to stir occasionally.

Caramelized Onions and Swiss Chard Recipe - Don't Waste the Crumbs (5)

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FAQs for Caramelized Onions and Swiss Chard

Are Caramelized Onions and Swiss Chard Good as Leftovers?

This recipe is fantastic as leftovers, probably because it’s soft when it’s done and therefore it’s soft when you reheat. In fact, my son recently asked if I would put these leftovers in his school lunch! I would have if I didn’t already have plans to serve it with a couple of fried eggs on top! 😉

If you do plan on serving this for leftovers, I encourage you to start with a double batch. I usually use my large skillet (I use this 12” cast iron skillet to make this), but you’ll want to use something bigger like a 5-quart pot instead. You’ll lose a smidgen of flavor without the cast iron, but NOT spending another 45 minutes cooking a second batch is worth the trade off in my opinion!

What does this Swiss Chard and caramelized onion recipe go well with?

Really, the possibilities are endless! But I think this recipe is perfect with lemon and herb sheet pan chicken or almond-crusted chicken. It is also amazing with a couple of fried eggs on top… that oozy yolk? Oh my!

What if I don’t have Swiss Chard? Can I use a different leafy green?

Yes, of course. This cooking method would work with other hearty green leaves, like collards, mustard greens, or beet greens. You can also use slightly less sturdy greens, like kale or dandelion greens, but know that they’ll be done much quicker than the Swiss chard I’m calling for in this recipe.

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Caramelized Onions and Swiss Chard

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★★★★★4.8 from 4 reviews

This caramelized onions and Swiss chard recipe is made with 4 simple ingredients and can easily be made vegan. Use rainbow or red chard for this delicious family-favorite side dish! Enjoy paired with my Almond Crusted Baked Chicken.

Author: Tiffany
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: serves 4
Category: Sides
Method: Sauté
Cuisine: American

Ingredients

Scale

2 medium/large onions
1 lb Swiss chard (any variety)
2–4 Tbsp cooking fat (I prefer bacon grease)
½– 1 tsp granulated garlic
1–2 tsp salt
½ -1 tsp pepper

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Instructions

Preheat your skillet on low and add your cooking fat.
Meanwhile, cut your onions in half and thinly slice all halves. When all the onions are sliced, add to the pan.
Stir every few minutes, for the first 5-7 minutes or so, to ensure the onions are thoroughly coated with fat, are not sticking to the pan, and are cooking. Adjust the heat, if necessary, but keep the temp low. To truly carmelize the onions, you need to cook them low and slow.
Meanwhile, thoroughly wash the chard and dry completely. Then thinly slice the chard.
When the onions begin to brown slightly and turn translucent, add the chard. Cook, stirring every few minutes, until the chard wilts and the onions turn brown and caramelize.
Season to taste with granulated garlic, salt, and pepper. Serve warm.

Notes

One good thing about the slow cooking temperature, is that you don’t have to hover over the stove the entire time. I like to be close by for the first 5 minutes or so, to make sure the onions don’t get stuck to my cast iron skillet, and to make sure that all the onions are covered well in my cooking fat (my favorite is re-using bacon grease!).
Once all the onions are coated in fat, and I’m sure nothing is sticking, I move on to whatever else I’m cooking that night and come back to stir occasionally.

Nutrition

Serving Size: 1
Calories: 197

Keywords: swiss chard, swiss chard recipe, caramelized onions and swiss chard, swiss chard with onions

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Caramelized Onions and Swiss Chard Recipe - Don't Waste the Crumbs (2024)

FAQs

Should you eat the stems of Swiss chard? ›

Chard stems take a little longer to cook than the leaves, but the whole plant is edible and delicious. It's a little bit sweet in the stems (which have a slight celery-like flavor) and pleasantly bitter in the leaves. Some people prefer to remove the stems from the leaves and cook them separately.

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What are some tricks to caramelizing onions? ›

It takes time, probably a solid 45 minutes, for the onions' sugars to caramelize. If your heat is too high, the onions will burn. Heat your pan over medium-low, then add your onions. Keep it on that temp for the whole process.

Get More Info Here ›

Should you caramelize onions covered or uncovered? ›

Yes, you should cover the onions when caramelizing them. Covering the onions helps to trap the steam and heat, which aids in the caramelization process by softening the onions and allowing them to release their natural sugars. This results in a sweet and flavorful caramelized onion.

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Do you constantly stir caramelized onions? ›

For even cooking, and to prevent burning, it's essential to check and stir the onions every five to 10 minutes. And if you don't feel like you're quite up to the task, you can also try making caramelized onions in the slow cooker.

Keep Reading ›

When should you not eat Swiss chard? ›

Swiss chard contains oxalates that may increase urinary oxalate excretion and predispose some individuals to calcium oxalate stones.
As a result, anyone with kidney stones should avoid Swiss chard because oxalates may increase symptoms in certain people.

Apr 22, 2022

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Is Swiss chard hard to digest? ›

Broccoli, cauliflower, brussels sprouts and cabbage are among the most challenging to digest due to their complex fibers, which tend to ferment in the gut, causing gas and bloating. Alternative nutrient-rich foods that are easier on the gut include dark leafy greens like kale, spinach and Swiss chard.

Is it better to caramelize onions with butter or oil? ›

You can use either oil or butter to caramelize onions — but ideally, you use a combination of both! I like to use olive oil, and this cooking fat tolerates heat particularly well. Meanwhile, butter adds a distinctly rich flavor to the caramelized onions.

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Why add vinegar to caramelize onions? ›

Tip: use apple cider vinegar for white and yellow onions and balsamic vinegar for red onions. Tip: the vinegar serves to deglaze the pan, adds acidity, and brings this recipe together by boosting the tangy and savory flavors of the caramelized onions. If the onions stick to the pan, that's fine.

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Why did my caramelized onions turn to mush? ›

When you add baking soda, the onions start to turn to mush as they caramelize. Delicious mush. But something closer to jam.

Why do you add baking soda to caramelize onions? ›

When you add baking soda during cooking it changes the pH which increases the Maillard reaction causing the onions to brown more quickly. The higher pH also causes the onions to soften more quickly, which we cover below when we discuss the texture.

Learn More Now ›

Do you caramelize onions diced or sliced? ›

Usually caramelized onions start with thinly sliced onions, but you can also work with diced or chopped onions. To caramelize, just place a heavy pan over medium low heat and heat up some butter or olive oil.

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Do you add sugar to caramelize onions? ›

After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

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Do you caramelize onions on low or high heat? ›

For most of the cooking process, the heat should be low or medium-low to prevent the onions from burning before they have a chance to soften and caramelize.

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How long should you caramelize onions for? ›

Before you start, let us be clear about something: No matter the approach, the caramelization process will take time: 15–20 minutes for French onion soup and 45 minutes to an hour for jammy, mahogany-hued onions. Fortunately, while they cook over low heat you can take care of other things.

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What pan is best for caramelized onions? ›

Stainless steel or cast iron skillets are ideal for caramelizing onions.

Can you eat the stems of Swiss chard raw? ›

If using chard raw just remember to first wash. All leafy greens, fruits and vegetables should always be washed (especially if you plan on eating them raw) prior to eating unless they come in a package labeled “triple-washed,” “washed” or “ready-to-eat”. The stalks of swiss chard are also edible.

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What do chard stalks taste like? ›

The large, firm leaves are mild, sweet, earthy and just slightly bitter; on the whole, it's a bit milder than spinach. The stalks -- which can be white, yellow, red, purple, pink, striped and so on -- resemble flat celery with a sweet taste slightly reminiscent of beets.

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What is the best way to eat chard stems? ›

The stems can be tough. You can either remove them and discard, or boil and toss with butter: if some of the stems are tender, just sauté them first before adding the leaves, to give them more cooking time.