Master Recipe Caramelizing Onions Food

MASTER RECIPE: CARAMELIZING ONIONS

Steps:

• 1. PREP/PREPARE
• 2. Gather Your Ingredients.
• 3. Add the butter and olive oil to a large sauté pan over medium-low heat.
• 4. While the butter is melting, cut the onions, pole-to-pole, remove the skin and thinly slice.
• 5. Chef's Note: Caramelized onions like to have lots of friends, so I would do a minimum of two good-sized onions, or more. If you wind up making more than you need, you can always freeze the leftovers.
• 6. Add the onions to the pan, and give them a stir.
• 7. Chef's Note: Add a pinch of salt, to get the process started.
• 8. Chef's Note: Come back every 8 - 10 minutes, and give them another stir.
• 9. After 10 minutes the onions will be soft, but not brown... not a bit of brown. If they are beginning to brown, the heat is set too high... Turn it down.
• 10. After 20 minutes, the onions are beginning to lose moisture to the pan, and may begin to brown... but not very much browning. Stir the onions, with a wooden spoon, and incorporate the brown bits beginning to form on the bottom of the pan (fonds), back into the onions.
• 11. After 30 minutes, the onions are browning nicely (no burning), and as they begin to caramelize, they're giving off a wonderful aroma. Keep scraping those fonds into the onions.
• 12. After 40 minutes, they should be golden in color, and just about ready for the next step.
• 13. Chef's Note: Depending on the heat of the pan, it might take an additional 15 to 20 minutes to get the color and taste that you desire.
• 14. Add the liquid (wine, stock or water), scrape up all those yummy fonds, and incorporate them back into the onions.
• 15. Reduce most of the additional liquid, until the onions are nice and creamy, about 5 minutes.
• 16. Chef's Tip: At this point, I sometimes add a bit of balsamic vinegar, for an extra kick. I usually do this if I'm baking these onions into a pizza.
• 17. PLATE/PRESENT
• 18. Serving Ideas • Use them to grace a burger, or other sandwich. • Mix them in soups or stews. • Add to your favorite Pizza. • Add to the top of a nice soft cheese (brie) and serve with crackers. • Add to the top of a nice pile of pasta.
• 19. Chef's Tip: If you're not using them right away, you can freeze them, and they will survive for several months. Enjoy.
• 20. Keep the faith, and keep cooking.
• 21. If you enjoyed this recipe, and would like to be notified when I post more yummy stuff, just click here to follow me: https://www.justapinch.com/my/favorites/add/id/747894

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.

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.

SIMPLE CARAMELIZED ONIONS

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.

CARAMELISED ONIONS

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.

PERFECT CHOICE-CARAMELIZED ONIONS

Steps:

• Over medium heat, heat skillet before placing in butter and oil.
• Add onion, salt, pepper, Worcestershire sauce, and sugar.
• Cook uncovered over medium heat, moving the onions around, until onions begin to get browned; approx.
• 8-10 minutes.
• Cover and reduce heat to medium-low and cook for an additional 13-15 minutes.
• The onions will sweat down and be glossy and soft.
• *(At this point for visual affects, I add 1/2 tsp. Gravy Master or Kitchen Bouquet) to give it a rich brown color.
• Can be made in advance; freezes very well for the next Sunday roastbeef dinner.
• Serve with hamburgers, roasts or steaks.