Perfect Choice Caramelized Onions Food

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.

OVEN-CARAMELIZED ONIONS

Steps:

• Preheat oven to 400 degrees.
• Remove papery skin from onions. Slice onions in quarters from top to bottom so each quarter includes some of the core to hold it together.
• Set quarters in a small baking dish, pointy side up. Season with salt and pepper, add stock and balsamic and top with herbs. Cover tightly with aluminum foil and bake for 45 minutes. Remove foil and bake for 30 more watchful minutes or until onions are very caramelized and the liquid is reduced to a thick glaze.

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.

CARAMELIZED ONIONS

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.