CARAMELIZED ONIONS
Caramelizing onions transforms them into a savory, almost sweet golden-brown tango. Sweet onions like Vidalia and Oso will carmelize a little faster, but any onion will work. I love caramelized onions as a side-dish for any meat dish or scattered over a pizza. Also good on hamburgers and scrambled eggs. Plus you gotta have them if you want to make French Onion Soup!
Provided by SharleneW
Categories Vegetable
Time 55m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- In 3-quart pan over medium-high heat, frequently stir onions and garlic in oil until onions start to become limp; reduce heat to medium-low and stir frequently until onions are very soft and browned, 40 to 45 minutes.
- If onions start to stick to the pan, reduce heat further and stir in 2 tablespoons water.
- Add salt and pepper to taste.
Nutrition Facts : Calories 440, Fat 6.8, SaturatedFat 1.1, Sodium 28, Carbohydrate 93, Fiber 12.8, Sugar 38.9, Protein 8.6
SIMPLE CARAMELIZED ONIONS
Make and share this Simple Caramelized Onions recipe from Food.com.
Provided by MLBRUNKER
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Put the onions in the bowl with the fat or butter. Cover the bowl and microwave for 10 minutes on high.
- Take off the cover, and stir the onions--there should be good bit of liquid in the bowl. Microwave (uncovered) for approximately 10 more minutes, but keep an eye on it. It should get brown around the edges, so stir it periodically.
- Eventually it'll be a brown mass of onions. If you like them crispy, microwave them a bit longer but, again, keep an eye on them--it's a real short moment between crispy and burnt.
- You can do this in a conventional oven too, but it takes longer; say around 20 minutes at 350°F with the cover on and another 20 min with the cover off, stirring periodically. Once again, keep an eye on it.
Nutrition Facts : Calories 238.1, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 165.9, Carbohydrate 8.4, Fiber 1.2, Sugar 3.5, Protein 1
CARAMELIZED ONIONS
Provided by Food Network
Categories side-dish
Time 1h
Yield about 8 to 10 servings as a si
Number Of Ingredients 5
Steps:
- Remove a small slice from both stem and root end of each pearl onion and peel them. An alternate way is to parboil them for 2 minutes, drain and plunge into ice water to stop the cooking process. Pop the skins off by pressing the onion at its root end.
- Set the onions in a saucepan wide enough to accommodate them in one layer and barely cover them with water. Boil over high heat for 10 minutes until partially cooked. Add the butter and sugar and continue to boil until the water has evaporated and the onions begin to sizzle.
- Reduce the heat to medium low and shake the saucepan and turn the onions in the butter and sugar to brown them. Continue to cook until the onions are glazed, brown and syrupy looking. Add a tablespoonful or more of balsamic vinegar and cook until evaporated. Season well with salt and pepper.
CARAMELIZED ONIONS
Steps:
- Melt butter in large skillet over medium heat. Add onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, for 10 minutes or until a golden Color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Season with salt and pepper.
CARAMELIZED ONIONS
Caramelizing onions changes their flavour from sharp and pungent to sweet and complex. You cook them until they're deeply coloured and jam-like. The onion jam will keep for weeks when refrigerated. Use it to thicken soups and sauces, garnish grilled meats, poultry & seafood, fill omelets and sandwiches, stir into dips, toss with pasta... The prep time doesn't include the time to peel and chop the onions. This recipe was found in How to Cook Everything by Mark Bittman. This is a wonderful cookbook filled with simple tips and recipes for just about anything you can think of .
Provided by Dreamer in Ontario
Categories Low Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place sliced onions in a large skillet over medium heat.
- Cover and cook, stirring infrequently, until they are dry and almost sticking to the pan (about 20 min).
- Now stir in the oil or butter plus a large pinch of salt.
- Reduce heat to medium low and cook, stirring occasionally and adding oil or butter as needed to keep them from sticking without getting greasy, for 40 to 60 minutes, depending on how you want them.(See Notes at end on directions).
- Add salt and pepper to taste.
- Serve hot or at room temperature.
- Notes:.
- After 20 minutes the onions will be ivory coloured, softened and onionly tasting.
- After 25 to 30 minutes the onions will be golden in colour, wilted and sweet with a bit of onion sharpness.
- After 40 to 45 minutes the onions should be brown and starting to melt. They will now be sweet.
- After 60 minutes the will have the colour of maple syrup and the consistency and flavour than is something like a jam.
FLAVORED CARAMELIZED ONIONS
I just love these sweet onions! I put them on grilled Portobello mushrooms, hamburgers, steaks, omelets and on grilled vegetable sandwiches.
Provided by Rita1652
Categories Spreads
Time 45m
Yield 30 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, melt the butter over medium-high heat.
- Add the onions and reduce the heat to medium-low.
- Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes.
- Add the thyme, rosemary, salt and pepper, and brown sugar; stir well to combine.
- Cook for 5 more minutes.
Nutrition Facts : Calories 20, Fat 1.6, SaturatedFat 1, Cholesterol 4.1, Sodium 20.2, Carbohydrate 1.5, Fiber 0.3, Sugar 0.7, Protein 0.2
BEST CARAMELIZED ONIONS
Onions that cook down very slowly and are transformed into an extraordinarily sweet, richly colored side dish or accompaniment.
Provided by Jodi B.
Categories Onions
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter in a large skillet, add the onions.
- Cover and cook over low heat 30 minutes.
- Remove cover, raise the heat, stirring to keep the onions from sticking.
- As soon as the onions begin to brown- in about 10 minutes- lower the heat.
- Cover and cook for 10 minutes.
- Repeat step 2.
- Repeat step 3.
- Add the vinegar, salt and pepper.
- Turn the heat to high and stir with a wooden spoon until the vinegar is evaporated~ about 5 minutes.
- This dish can be made in advance.
- To reheat: cook over low heat for 10 minutes.
- Large, mild-flavored onions work best.
- Caramelized onions can be frozen in an airtight container up to three months.
CARAMELIZED ONIONS
I know that there are several recipes for this out on Zaar, but this is my absolute favorite. I think the balsamic vinegar gives it just the perfect touch. I usually make a huge batch of this and freeze them for easy future use.
Provided by lazyme
Categories Onions
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Cook onion in hot olive oil in a large skillet over medium-high heat, stirring often, 10 to 12 minutes or until golden.
- Sprinkle with sugar, and cook 2 minutes.
- Add vinegar and the rest of the ingredients, and cook 2 minutes.
- Serve warm or cold.
Nutrition Facts : Calories 386.7, Fat 18.5, SaturatedFat 2.7, Sodium 412.7, Carbohydrate 53.5, Fiber 7.4, Sugar 30.5, Protein 4.9
CARAMELISED ONIONS
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
Provided by Lulu Grimes
Categories Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oil in a large deep frying pan over a low heat.
- Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
- Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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