Caramelised Redcurrant Onions Recipes

RED CHARD AND CARAMELIZED ONIONS

Red Chard and Caramelized Onions image

This dish is good hot or at room temperature. I serve it as a side when the kids want mac and cheese for dinner. They do not eat it, but it makes me feel grown-up. It is very tasty.

Provided by Syd

Categories Side Dish Vegetables Onion

Time 30m

Yield 4

Number Of Ingredients 9

Ingredients

1 large yellow onion, chopped
2 tablespoons olive oil
1 teaspoon brown sugar
1 bunch red Swiss chard, rinsed and chopped
¼ cup kalamata olives
2 tablespoons capers
½ teaspoon coarse sea salt, or to taste
freshly ground black pepper to taste
1 lemon, juiced

Steps:

In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.
When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

Nutrition Facts : Calories 118 calories, Carbohydrate 8.9 g, Fat 9.2 g, Fiber 1.9 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 608 mg, Sugar 3.6 g

CARAMELIZED ONIONS

Caramelized Onions image

All it takes is a little time, a little sugar and these caramalized onions are packed with pure sweet flavor.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h15m

Yield Makes 3 1/2 cups

Number Of Ingredients 4

Ingredients

6 tablespoons unsalted butter
15 medium yellow onions (about 6 pounds total), halved lengthwise and sliced 1/4 inch thick
2 teaspoons coarse salt or 1 teaspoon table salt
1 tablespoon sugar

Steps:

In an 8-quart Dutch oven or heavy pot, melt butter over medium-high. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, 35 minutes.
Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes (lower heat, if bottom of pot begins to scorch).
When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat; season with salt. Let cool completely.

Nutrition Facts : Calories 62 g, Fat 3 g, Fiber 1 g, Protein 1 g

CARAMELISED REDCURRANT ONIONS

Caramelised Redcurrant Onions image

In the original recipe, these yummy onions were stuffed in a slit in a steak. I actually prefer them over the steak, or roast, or chicken, or lamb chop, or whatever. An Aussie tablespoon contains 4 teaspoons.

Provided by JustJanS

Categories Sauces

Time 30m

Yield 1 cup caramelised onions

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 tablespoon butter
3 large onions, thinly sliced
2 garlic cloves, crushed
1 tablespoon brown sugar
1 tablespoon rosemary
2 tablespoons red wine vinegar
1/4 cup red currant jelly
salt and pepper

Steps:

Heat oil and butter in a medium frying pan. Add onions and garlic, cook on a low heat for 10 minutes or until lightly coloured. Stir occasionally.
Add the sugar, rosemary, vinegar and jelly. Cook a further 10 minutes until the onions are soft and the liquid has evaporated.
Season with salt and pepper and serve.
Will keep a few days covered in the fridge.

Nutrition Facts : Calories 696.8, Fat 25.5, SaturatedFat 9.3, Cholesterol 30.5, Sodium 127.6, Carbohydrate 120, Fiber 7.5, Sugar 75.6, Protein 4.8

CARAMELIZED SWEET ONIONS

Caramelized Sweet Onions image

To ensure proper caramelization, avoid salting the onions before they have finished cooking.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 4

Ingredients

4 tablespoons unsalted butter
6 sweet onions (medium), peeled and cut into 1/4-inch rounds
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

Melt butter in a large skillet over medium heat. Add onions; cook, stirring occasionally, until all juices have evaporated, about 20 minutes. Reduce heat to medium-low, and cook, stirring occasionally, until onions are very tender and golden brown, 1 hour to 1 1/2 hours. Season with salt and pepper, and serve.

CARAMELISED ONIONS

Caramelised onions image

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

Ingredients

2 tbsp olive oil
3 large onions (red or white), sliced
pinch of salt
2 tbsp soft brown sugar
1-2 tbsp balsamic vinegar

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

BEST CARAMELIZED ONIONS

Best Caramelized Onions image

Onions that cook down very slowly and are transformed into an extraordinarily sweet, richly colored side dish or accompaniment.

Provided by Jodi B.

Categories Onions

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

3 lbs onions, sliced 1/8 inch thick
8 tablespoons butter
3 tablespoons red wine vinegar
salt & freshly ground black pepper

Steps:

Melt the butter in a large skillet, add the onions.
Cover and cook over low heat 30 minutes.
Remove cover, raise the heat, stirring to keep the onions from sticking.
As soon as the onions begin to brown- in about 10 minutes- lower the heat.
Cover and cook for 10 minutes.
Repeat step 2.
Repeat step 3.
Add the vinegar, salt and pepper.
Turn the heat to high and stir with a wooden spoon until the vinegar is evaporated~ about 5 minutes.
This dish can be made in advance.
To reheat: cook over low heat for 10 minutes.
Large, mild-flavored onions work best.
Caramelized onions can be frozen in an airtight container up to three months.

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From allrecipes.com
Estimated Reading Time 3 mins

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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From bonappetit.com
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Halve both onions through root end. Using the tip of your knife, cut a V-shaped notch around root to remove it (this will ensure that all slices separate when you cut the onion).
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CARAMELISED ONIONS - ANNABEL LANGBEIN – RECIPES

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