CARAMELIZED ONIONS ON THE GRILL
These are absolutely melt in your mouth delicious! You can make them on the grill or in the oven. Even friends of ours that don't care for onions loved these! I would recommend that you use 1 large onion for every 2 people. Some people want one whole onion to themselves so you might want to make some extra! They are also good heated up the next day but we rarely have any extra!
Provided by The Dahl House
Categories Side Dish Vegetables Onion
Time 55m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat an outdoor grill for medium heat.
- Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
- Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.
Nutrition Facts : Calories 169.2 calories, Carbohydrate 15.3 g, Cholesterol 30.7 mg, Fat 11.8 g, Fiber 2.7 g, Protein 2.1 g, SaturatedFat 7.4 g, Sodium 473.7 mg, Sugar 7 g
GRILLED CHEESE WITH CARAMELIZED ONIONS
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings (1 1/2 sandwiches per person)
Number Of Ingredients 7
Steps:
- Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
- Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
- Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.
CARAMELIZED ONION GRILLED CHEESE
Try these savory, melty Caramelized Onion Grilled Cheese sandwiches and you may never go back to plain ol' grilled cheese without caramelized onions.
Provided by My Food and Family
Categories Home
Time 30m
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- MELT ½ of the butter over medium heat in a skillet that is large enough to fit the bread. Assemble the sandwich by layering the caramelized onions, followed by the cheese (slightly overlapping), and topping it with the second slice of bread.
- PLACE the sandwich in the melted butter and place a clean, heavy object on top of it to press the bread down. Allow the sandwich to toast on one side on medium-low heat for about five minutes, or until the bread is golden brown.
- FLIP the sandwich and add the rest of the butter to the pan. At this point you probably won't need to put the heavy object on top. But, if the sandwich is not compact enough go ahead and do so. Toast until the bread is golden brown, about five more minutes, serve.
Nutrition Facts : Calories 450, Fat 23 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 60 mg, Sodium 400 mg, Carbohydrate 36 g, Fiber 3 g, Sugar 7 g, Protein 21 g
CARAMELIZED ONION ON YOUR INDOOR GRILL
I only recently discovered caramelized onions and discovered this technique by mistake when I was grilling chicken and some vegetables one day on my counter top George Foreman. I realized the onions started to look and smell just like caramelized onions made on the stove top. I have started making my onions this way since then. I love to use it in sandwiches. I usually make one serving for myself, which is how I wrote the recipe. Just up the amount of servings if you wish.
Provided by Roxanne J.R.
Categories Low Protein
Time 15m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Plug in your George Foreman and let it heat up.
- In the meantime prep your onions - slice them, toss them in a bowl with the oil, salt and pepper to your taste and brown sugar (again, to your taste if you wish.).
- Note: I find the sugar makes them brown faster.
- When the grill is hot enough, use a pair of tongs and place all the onion rings on the grill.
- Let it grill on one side for about a minute and then start "stirring it" with the pair of tongs.
- You don't need to constantly do so at the beginning, you can leave it to sit for 30 second intervals. After about 5 minutes you want to pay full attention to it though.
- After 10 minutes on the grill it should be soft and caramelized. But if you want it even more so, grill for 5 more minutes, stirring all the time with the tongs.
- Take off grill and serve as desired.
CARAMELIZED ONION GRILLED CHEESE
How to elevate the classic grilled cheese? How about filling thick slices of brioche with three cheeses, fresh herbs, a splash of prosecco and a spoonful of Dijon mustard? Add a jammy onion spread inspired by the flavors of French onion soup and you've got one unbeatable sandwich!
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a medium skillet over medium heat. Add the onions and sprinkle with the thyme, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onions are browned and tender, about 20 minutes. Turn off the heat and stir in 1 tablespoon of the Dijon mustard and 1 tablespoon water to coat the onions. Transfer to a bowl and set aside.
- Heat a griddle over medium heat.
- Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, garlic and remaining 1 teaspoon Dijon mustard in a food processor until combined but still chunky and spreadable. Evenly spread the cheese mixture over one side of each slice of bread. Top 2 slices with the onion mixture and then sandwich the onions with the other 2 slices, cheese-side in. Spread the remaining butter on the outside of each sandwich and season with salt and pepper. Griddle the sandwiches over medium heat until golden brown on the first side, about 5 minutes. Flip and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes more.
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
CARAMELIZED ONIONS FOR THE GRILL OR OVEN
These made be made on the grill or in the oven, great to take camping as you can prepare the foil packages ahead of time then just stick on the grill, they are great on top of burgers, steaks and even fish -- one onion for each packet but of coarse you may make as many packets as desired! --- see bottom of recipe for oven cooking :)
Provided by Kittencalrecipezazz
Categories Onions
Time 55m
Yield 1 packet
Number Of Ingredients 6
Steps:
- Set outdoor grill to medium.
- Place the onion wedges on a large square of heavy-duty foil.
- Dot the top of the wedges with butter cubes, then sprinkle with bouillon powder, garlic powder, salt and ground black pepper.
- Fold the foil square into a packet.
- prick a small hole in the top of the packet to allow heat to escape.
- Place the packet (hole-side facing up) on the preheated grill.
- Cook for about 45 minutes to 1 hour or until the onions are a deep golden brown (shake the packet or open and stir the onions about halfway through to prevent burning).
- For oven baking; place the sealed foil packets on a small jelly-roll sheet.
- Bake 375 degrees F for about 45-50 minutes.
GRILLED ONIONS
Steps:
- Preheat grill to high. Slice onions thickly, about 1 to 1 1/2-inch thick. Place on grill for about 4 to 6 minutes.
GRILLED RIBEYE STEAKS WITH CARAMELIZED ONIONS AND MUSHROOMS
Grilled Ribeye Steaks with Caramelized Onions and Mushrooms are a summer fixture at our house. A simple, easy meal your family will love!
Provided by Michelle
Time 1h5m
Number Of Ingredients 9
Steps:
- Pat the steak dry thoroughly with paper toweling. Cover with plastic wrap and rest at room temperature for 30 minutes. Liberally salt and pepper both sides of the steak right before grilling.
- Meanwhile, prepare your charcoal grill. Light the coals using a chimney starter. When the coals are thoroughly ashed over, dump them into the kettle of your grill on one side for indirect heating. Place the grate on top and clean well.
- Place the steak directly over the hot coals. Grill for 1-3 minutes, until the steak develops a nice sear. Flip and repeat on the other side.
- Move the steak to the indirect side of the grill (but still close to the coals). Grill, flipping once, until done to your liking (see Recipe Notes #3-4).
- When the steak is approximately 5 minutes away from being done, heat a cast-iron skillet over high heat on the stovetop. When the skillet is hot, reduce the heat to medium-high and add the butter. When the butter is melted, tilt the pan to spread the butter and olive oil all around the skillet. Add the onions and mushrooms. Saute, stirring frequently, until the vegetables are softening and turning a light, golden-brown color.
- Remove the steak from the grill when it reaches your desired doneness. Rest for a minimum of 10 minutes. Slice the steak against its grain and serve with the mushrooms and onions.
Nutrition Facts : ServingSize 1/2 steak, ~1 cup onion-mushroom mix, UnsaturatedFat 0 grams unsaturated fat
GRILLED BRATWURST WITH CARAMELIZED ONIONS
Steps:
- Combine the hard cider, 1 cup of the broth and the bratwurst in a large saucepan, bring to a simmer and gently simmer over low heat for 15 minutes.
- Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onions, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and cook until just tender, about 5 minutes. Add the remaining 1/2 cup broth and simmer until the onions are browned and completely soft, about 5 minutes more. Keep the onion mixture warm while you cook the bratwurst.
- Preheat a grill to medium-high heat or heat a grill pan over medium-high heat.
- Transfer the bratwurst to the grill or grill pan and cook, turning occasionally, until browned, about 10 minutes. Lightly grill the pretzel rolls, cut-side down. Serve the bratwurst topped with the onions and with the pretzel rolls and mustard on the side.
INSTANT POT CARAMELIZED ONIONS
Caramelized onions typically require a great deal of attention and time, as the low and slow cooking provide a perfectly tender and golden brown result. But thanks to the Instant Pot®, this typically labor-intensive recipe because an achievable weeknight dish. These sweet and jammy onions are the perfect accompaniment to sandwiches, grain bowls and more.
Provided by Food Network Kitchen
Time 50m
Yield about 2 cups
Number Of Ingredients 7
Steps:
- Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color.
- Set the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper.
GRILLED CHEESE WITH CARAMELIZED ONIONS
This grilled cheese with caramelized onions is a divine tweaked version of the tried-and-true classic sandwich. Serve with Creamy Tomato Soup. Recipe courtesy Chuck Hughes
Provided by Chuck Hughes
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet over medium heat. Saute the onions until soft and caramelized, about 25 minutes. Season with salt and pepper. Transfer the onions to a plate.
- Generously butter both sides of each bread slice. In between two bread slices, pile the caramelized onions between two layers of cheese.
- Heat a large skillet or griddle over medium-low heat. Cook the sandwiches, flipping once, until the cheese is melted and the bread is golden brown, 2 to 3 minutes per side.
- Serve with Creamy Tomato Soup.
Nutrition Facts : Calories 45, Fat 0.1, SaturatedFat 0.1, Sodium 4.5, Carbohydrate 10.5, Fiber 1.9, Sugar 4.8, Protein 1.2
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.
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
All it takes is a little time, a little sugar and these caramalized onions are packed with pure sweet flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Makes 3 1/2 cups
Number Of Ingredients 4
Steps:
- In an 8-quart Dutch oven or heavy pot, melt butter over medium-high. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, 35 minutes.
- Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes (lower heat, if bottom of pot begins to scorch).
- When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat; season with salt. Let cool completely.
Nutrition Facts : Calories 62 g, Fat 3 g, Fiber 1 g, Protein 1 g
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Estimated Reading Time 5 mins
- Choose Your Onions. I usually use yellow onions, but white or purple will also work. The amount of onions to caramelize is up to you. I find that two to three work well for a large skillet.
- Slice Your Onion. Cut the stem and root ends off the onion. Then halve the onion and cut it into thin slices. The onion should then naturally separate into half-rings.
- Melt Butter in a Skillet. Add three to four tablespoons of fat to a large skillet over medium heat. Butter and olive oil both work well. I like to use a combination of the two, as the butter adds rich flavor and the oil can tolerate higher temperatures without burning.
- Add the Onions and a Pinch of Salt. The salt will season the onions, but it will also help pull out some of the moisture and move the process right along.
- Deglaze. If the onions stick to the bottom of the pan, deglaze with a tablespoon of red wine vinegar, balsamic vinegar, or wine. I usually stick with balsamic vinegar because the flavor complements the onions perfectly.
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- Cut the onion in half through the end, then peel off the outer layers. Slice into 1/4″ strips. Heat the olive oil in a large skillet and add the onion. Cook over medium-high heat, stirring constantly, until translucent but not browned. Turn the heat down to medium-low and cook, stirring every few minutes or so, for about 1 hour. When finished, they should be nicely golden all around. Lower the heat to avoid burning, if necessary.
- Cut the pitas in half, then carefully separate the layers into a pocket. Place 1 Tbsp sundried tomatoes in a pocket and spread them about evenly. Add 1/4 of the onions, then add a couple slices of cheese (you kind of have to stuff everything in there). Repeat for the remaining pockets.
- Once stuffed, brush a bit of olive oil over the top of each pita. Heat a griddle (or just a pan, if that is all you have) over medium heat. Place the pitas oiled-side down and let cook until lightly charred and the cheese begins to melt.
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