Rrs Caramelized Onions Food

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CARAMELIZED ONIONS



Caramelized Onions image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 4

3 tablespoons butter
Pinch of Sugar
2 large onions, thinly sliced
Salt and Pepper

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.

CARAMELIZED ONIONS



Caramelized Onions image

Caramelizing onions transforms them into a savory, almost sweet golden-brown tango. Sweet onions like Vidalia and Oso will carmelize a little faster, but any onion will work. I love caramelized onions as a side-dish for any meat dish or scattered over a pizza. Also good on hamburgers and scrambled eggs. Plus you gotta have them if you want to make French Onion Soup!

Provided by SharleneW

Categories     Vegetable

Time 55m

Yield 3/4 cup

Number Of Ingredients 4

1 1/2 lbs onions, peeled, halved, and thinly sliced
1 teaspoon garlic, minced
1 teaspoon olive oil
salt and pepper

Steps:

  • In 3-quart pan over medium-high heat, frequently stir onions and garlic in oil until onions start to become limp; reduce heat to medium-low and stir frequently until onions are very soft and browned, 40 to 45 minutes.
  • If onions start to stick to the pan, reduce heat further and stir in 2 tablespoons water.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 440, Fat 6.8, SaturatedFat 1.1, Sodium 28, Carbohydrate 93, Fiber 12.8, Sugar 38.9, Protein 8.6

KITTENCAL'S CARAMELIZED ONIONS



Kittencal's Caramelized Onions image

These are fantastic with burgers and steaks, or focaccia or anything that you want to use them with --- these freeze very well, to freeze just divide into small plastic containers then defrost in the microwave or thaw in refrigerator overnight

Provided by Kittencalrecipezazz

Categories     Onions

Time 30m

Yield 3 onions

Number Of Ingredients 6

3 large onions, thinly sliced (preferably sweet onions)
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon oil
2 teaspoons brown sugar
1/2 teaspoon salt (or to taste)
fresh coarse ground black pepper (optional and to taste)

Steps:

  • In a skillet, melt the butter with oil over medium-high heat; add the sliced onions then sprinkle the sugar over the onions; cook stirring with a wooden spoon for about 20-25 minutes or until onions become golden brown and tender (depending on the size of your skillet try not to use more than 4 onions at a time or they will not caramelize properly).
  • Add in salt and season with black pepper to taste and continue to cook, stirring for an additional 5 minutes.

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

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.

PERFECT CHOICE-CARAMELIZED ONIONS



Perfect Choice-Caramelized Onions image

Bored with that steak dinner or roastbeef? Spike it up with these delicious caramelized onions that are so so good even on your burger. Fast and freshly made or frozen for that special occassion when time is of the essence..try this nice change to plain brown gravy..you won't be sorry ;)

Provided by Gingerbee

Categories     Vegetable

Time 20m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons oil (canola)
4 large white onions (thick sliced)
4 teaspoons brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon brown food coloring (optional)
1/2 teaspoon salt
1/2 teaspoon pepper

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.

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