How Do You Caramelize Onions Food
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
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- Reduce heat to medium-low and continue to cook, stirring often, until deep golden and a jam like consistency, 45 to 60 minutes.
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Steps to follow: 1. The first step to caramelize onions without butter is to peel and cut the onions however you like: in rings, sliced, in julienne …
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- The first step to caramelize onions without butter is to peel and cut the onions however you like: in rings, sliced, in julienne strips, etc. To do this, use a non-serrated knife that is sharp so that cutting is cleaner and easier to do. Once you have chopped the onion, salt it to your liking.
- The next step is to put olive oil in a pan instead of butter, do not skimp on the quantity but also don?t drown it, and put it over the flame to heat it. When you see that it has been heated enough without the oil smoking, lower the heat to low and add the chopped onion.
- Using a wooden spoon or spatula, stir the onion to make sure it is all covered in oil and cooks correctly, without allowing it to burn. Remember that caramelizing onions is a long process that can last up to an hour, so you should be patient for a successful outcome. Also, you'll see the amount of onion dwindle because the result will be a much smaller amount than when it was raw.
- Some people use tricks to accelerate caramelizing the onion. One is to add a teaspoon of dessert baking soda to the pan, so that it quickly releases the sugars it contains that will caramelize.
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- Trim the ends of the Spanish onion. Cut the onions in half and remove the tough outer skin. Lay the onion flat its cut side, and slice the onion into 1cm thick slices.
- Add the oil to a large pan and add the sliced onion. Heat the onions over medium high heat until they start to sizzle about 5 minutes. Stir the onions often to prevent them from scorching and turn the heat down to medium-low. Continue to cook the onions over medium-low heat until they are fully caramelized and golden brown about 30-40 minutes.
- Once the onions are a deep golden brown, soft, and sweet, they are finished. remove from the heat and set aside for use in other recipes or enjoy on top of steaks, burgers etc.
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- Heat olive oil in a large pan or skillet to medium heat. Add onions and salt, cook 4–5 minutes, stirring often.
- Reduce heat to low and continue to cook; stirring occasionally. Cook for at least 20–25 minutes. You may need to add more oil to prevent from sticking. Onions are done when they are browned (or caramelized) and softened. See photos above for details and step-by-step instructions.
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- 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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