HOW TO MAKE PERFECT CARAMELIZED ONIONS
Perfect sticky caramelized onions can raise all sorts of meals to new heights. All you need is a little time.
Provided by Helen Best-Shaw
Categories Side
Time 2h
Number Of Ingredients 6
Steps:
- Place the oil and butter in a large non stick pan, wok or casserole dish and set over a low heat. Allow the butter to melt and coat the base of the pan.
- Peel and chop the onions, slicing and then separating the pieces. Aim for even sized pieces and don't chop them too fine, as this would make them more likely to burn. Peel garlic if using.
- Add the onions, garlic, a little salt and any herbs to the pan. Then stir well to coat in the oil.
- Sweat the onions gently in the pan, stirring regularly. You don't want them to fry, so there should be no sizzling or crisping. Come back to stir them every five minutes or so.
- When ready, the onions will have reduced in volume by about a fifth. They should be soft, sweet, and golden brown.
Nutrition Facts : Calories 92 kcal, Carbohydrate 14 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 24 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
STICKY ONION CRUNCH WINGS
Provided by Sunny Anderson
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put the wings on a baking sheet and season both sides with salt and pepper. Let stand at least 30 minutes and up to 2 hours.
- To make the sauce, in a small saucepan, mix together the hoisin, pomegranate juice, brown sugar, garlic, horseradish, scallions, and a few grinds of black pepper. Cook, stirring, over medium-high heat. When the sauce starts to boil, reduce the heat to a simmer and cook until thickened, about 20 minutes. Taste and season with salt.
- In a deep heavy pot, Dutch oven, or deep fryer, fill with oil to a depth of about 6 inches, and heat to 360 degrees F. Working in batches, fry the wings; the oil temperature will settle at about 350 degrees ¿ try to maintain that temperature by adjusting the heat while you fry. Fry the wings until golden brown, 12 to 14 minutes. Drain on paper towels.
- Put some of the sauce in a large mixing bowl and toss the wings in batches, adding more sauce as needed, until completely coated. Put the onions into another large bowl, add the sauced wings in batches and toss to thoroughly coat. Serve warm.
STICKY BALSAMIC ROASTED ONIONS
Here balsamic vinegar is used to make a sweetish, sticky glaze for roast onions. Serve as an appetizer with lamb's lettuce or arugula, or for lunch with bread, crumbly cheese and cooked meats.
Provided by English_Rose
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F In a bowl, mix together half the balsamic vinegar, half the garlic flavoured oil, sugar, oregano and seasoning.
- Place the onion wedges and garlic in a roasting tin, and spoon the balsamic mixture over. Turn the onions in the vinegar mixture until they are thoroughly coated. Bake in the oven for 15 minutes.
- Turn the onions over, sprinkle with the sesame seeds and cook for a further 15 minutes or until the onions are soft and sticky and the seeds are golden. If the balsamic marinade begins to burn while the onions are roasting, add 1-2 tbsp hot water to the tin.
- Whisk the remaining balsamic vinegar and oil to make a dressing. Tip the arugula into a large serving dish and drizzle with the dressing. Add the onions and garlic, and serve with warmed crusty bread.
Nutrition Facts : Calories 175.7, Fat 14.1, SaturatedFat 2, Sodium 8.1, Carbohydrate 12.4, Fiber 1.6, Sugar 6.1, Protein 1.5
STICKY ONION AND SAUSAGE BAGUETTES
Make and share this Sticky Onion and Sausage Baguettes recipe from Food.com.
Provided by Noo8820
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees Fahrenheit or 180 degrees Celsius or Gas 6.
- Drizzle the honey over the sausages.
- Roast sausages for 20 minutes until cooked through.
- While the sausages are cooking, finely slice the onion.
- Sizzle onion in a frying pan with the balsamic vinegar and the demerara sugar until soft and sticky.
- Serve the sausages and sticky onion in small baguettes.
Nutrition Facts : Calories 407.3, Fat 29.8, SaturatedFat 9.9, Cholesterol 80.6, Sodium 715, Carbohydrate 16.9, Fiber 1.2, Sugar 12, Protein 17.7
CARAMELISED ONIONS
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
Provided by Lulu Grimes
Categories Side dish
Time 50m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
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