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–+ servings
A small glass jar with oil inside. There's a cut red onion beside it.
Nico

The Easiest Homemade Onion Infused Olive Oil

Onions are one of those staple ingredients that quietly carry a ton of flavor and health benefits. Turning them into a homemade infused oil is super simple and a great way to add a sweet and savoury depth to tons of dishes, without needing to chop an onion every time.
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 1 pint jar
Course: Infused Oils
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large yellow onion or red onions for a slightly different flavor
  • 1 cup ultra premium certified extra virgin olive oil

Equipment

Method
 

  1. Peel and chop your onion into smaller pieces—the smaller, the better for even cooking and flavor release.
  2. In a small saucepan, add your base oil (I recommend olive oil) and onion pieces. Keep it on low heat—you don’t want to fry the onions. You're aiming for a gentle infusion process where the warm oil gently extracts the flavour of the onions.
  3. Let the mixture warm very gently for about 20–30 minutes. The onions should look golden but not burnt. You’ll notice the onion aroma getting stronger.
  4. Turn off the heat and allow the oil to cool to room temperature. 
  5. Pour the oil through a cheesecloth or strainer into your jar, catching all the solid bits. You want a clean, clear oil to avoid spoilage. 
  6. Make sure to date and label the oil so you remember what it is and when you made it. That’s it!

Notes

How long does onion-infused oil last?

Keep your finished oil in a sealed container in a cool dark place (I store mine in the fridge) and use it within 1–2 weeks.

Tried this recipe?

Let us know how it was!