Honey Caramelized Onions Food

HONEY-CARAMELIZED ONIONS

Steps:

• Drain onions and place in small sauté/fry pan.
• Add honey and butter.
• Cook over MEDIUM heat, stirring carefully until honey and butter are completely coating onions and start to caramelize or brown. The coating should be a little bit thick and sticky, and very little moisture should remain in the pan. This should take about 15 to 20 minutes.
• Serve in a smaller, heavy bowl with a SMALL spoon, so that by the time you get to the table there will still be some left!
• Good with roasted poultry and pork.

PIZZA WITH HONEY, CARAMELIZED ONIONS, CHEESE AND MUSHROOMS

Steps:

• Preheat oven to 450 degrees.
• Heat olive oil over medium heat, add onions and saute until tender, about 10 minutes.
• Add honey and vinegar, reduce heat and saute until onions are golden brown, about another 8 minutes.
• Season with salt and pepper.
• Place pizza crust on pizza stone or baking sheet, sprinkle with cheese and thyme.
• Top this with onion mixture, then mushrooms.
• Cook for about 15 minutes or until cheese is melted.

APPLE, HONEY & CARAMELIZED ONION FLATBREAD PIZZA

Steps:

• First, the long part requiring patience: make the caramelized onions for your pizza. Heat the olive oil over medium heat and add the onions, rosemary, salt, and pepper. Stir to combine thoroughly. Cook over medium until the onions become translucent. Then turn down the heat and cook slowly, stirring frequently, until golden and irresistibly fragrant. Remove from heat. That was the hard part!
• Preheat your oven to 450 degrees.
• Assemble your pizza: spray your your pan/stone lightly with cooking oil, then sprinkle it scantly with the cornmeal. Spread your prepared pizza dough over this in a circle (or awkward oval like mine). Top this with your caramelized onions. Next arrange the apple slices--I did a mix of finely sliced "honey crisp" and "granny smith" apple, using just a bit less than one apple total. Top the apple layer with the cheeses: first the brie, then just a bit of mozzarella, then the parmesan. Drizzle the pizza lightly with a good honey. Then sprinkle artistically with parsley because you've now committed to this strange pizza.
• Cook this in the preheated oven for 15-25 minutes, or until the crust is slightly crisp and the cheeses begin to turn golden-brown. Enjoy!
• Tip: a sprinkle of crushed red peppers or drizzle of extra honey and sriracha never hurts!

R-RATED ONIONS

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.