Flavored Caramelized Onions Food

BEST CARAMELIZED ONIONS

Best Caramelized Onions image

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

Ingredients

3 lbs onions, sliced 1/8 inch thick
8 tablespoons butter
3 tablespoons red wine vinegar
salt & freshly ground black pepper

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.

FLAVORED CARAMELIZED ONIONS

Flavored Caramelized Onions image

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

Ingredients

4 tablespoons unsalted butter
1 lb yellow onion, peeled and very thinly sliced
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon brown sugar

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

R-RATED ONIONS

R-Rated Onions image

It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without having spent all that time.

Provided by Vivian Howard

Categories The Way We're Cooking Now Condiment Onion Vegetable Soy Free Peanut Free Dairy Free Tree Nut Free Wheat/Gluten-Free Vegetarian Vegan

Yield Makes 2 cups

Number Of Ingredients 3

Ingredients

4-5 large or 6-8 medium yellow or white onions
1 Tbsp olive or vegetable oil
1 tsp kosher salt

Steps:

Peel your onions and cut them in half through their stem ends-longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one.
Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don't have to stand over it like risotto, but don't go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that's good. Just scrape them up and stir them in. A little color building as you go is okay, but don't rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized
About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten over all onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you're smiling over a soft, creamy, fragrant pile of mahogany onions, you're done.
Note: R-Rated Onions will keep in the fridge for a week and in the freezer for 3 months.

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