Caramelized Adobo Onions Recipes

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CARAMELIZED ADOBO ONIONS



Caramelized Adobo Onions image

Here a smoky version of Caramelized Onions. This can be easily doubled. Top a steak or mashed potatoes, salad, tacos......

Provided by Rita1652

Categories     Onions

Time 25m

Yield 1 cup

Number Of Ingredients 4

1 teaspoon olive oil
1 texas sweet onions, sliced
1 pinch sugar
1 tablespoon adobo sauce (from the can of prepared chipotle peppers in adobo or make your own Chipotles En Adobo/ Chipotles Chili in Adobo Sauce)

Steps:

  • Heat the oil over medium high heat.
  • Add onions and reduce the heat to medium-low.
  • Cook slowly, stirring occasionally, until golden brown and caramelized, about 20 minutes.
  • Add the salt and pepper to taste, sugar and adobo sauce stir well to combine.

Nutrition Facts : Calories 145.7, Fat 4.8, SaturatedFat 0.6, Sodium 26.6, Carbohydrate 25, Fiber 3, Sugar 16.6, Protein 2.6

SMOKED ADOBO MARINATED BRISKET TORTAS WITH HORSERADISH CREMA AND CARAMELIZED ONION-TOMATO RELISH



Smoked Adobo Marinated Brisket Tortas with Horseradish Crema and Caramelized Onion-Tomato Relish image

Provided by Bobby Flay

Categories     main-dish

Time P1DT20m

Yield 8 servings

Number Of Ingredients 30

12 cloves garlic, chopped
6 plum tomatoes, halved and grilled
Zest of 1 orange plus 1/2 cup freshly squeezed orange juice
1/4 cup fresh cilantro leaves
1/4 cup canola oil, plus more for grilling rolls
1/4 cup red wine vinegar
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
2 tablespoons chipotle puree
2 tablespoons dark brown sugar
One 6- to 7-pound whole brisket, with 1/4-inch layer of fat on top
4 cups apple juice
Kosher salt and freshly ground black pepper
8 to 12 soft white rolls, Mexican bolillos or teleras
Horseradish Crema, recipe follows
Caramelized Onion-Tomato Relish, recipe follows
1 head iceberg lettuce, finely shredded
1/4 cup prepared horseradish, drained
2 cups Mexican crema
1/2 cup queso fresco
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
2 large Spanish onions, halved and thinly sliced
1 pint grape tomatoes, cored
2 cloves garlic, finely chopped
1 jalapeno, finely diced
1/4 cup red wine vinegar
Sugar
1/4 cup finely chopped fresh cilantro
Kosher salt and freshly ground black pepper

Steps:

  • Combine the garlic, grilled tomatoes, orange zest and juice, cilantro, oil, vinegar, chile powders, chipotle puree and sugar in a food processor and process until smooth. Place the brisket in a large disposable pan, add the marinade and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours.
  • Remove the brisket from the marinade 1 hour before putting on the smoker.
  • Prepare the ceramic cooker: Remove the grill grate and ceramic plate from the cooker. Add the hot hardwood charcoal and scatter the soaked wood chips over the top. Adjust the cooker to maintain a temperature of 225 to 250 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Put a pan with some of the apple juice on the plate, and then put on the grill grate.
  • Sprinkle the brisket on both sides with salt and pepper. Place the brisket, fat-side up, on your smoker grate and close it up for the long smoke.
  • Open your barbecue smoker every hour or two and spray the brisket liberally with apple juice to help keep the meat from drying out.
  • Once the internal temperature reaches 165 to 170 degrees F on a meat thermometer, after about 7 hours at the lower temperature range, the meat starts to get tender. At this point, wrap the brisket in foil this little trick is a big help in getting the meat tender, especially for beginners. Continue to cook until the meat reaches an internal temperature of 190 degrees F, 1 to 2 more hours.
  • Remove and let rest for 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Slice or shred the brisket. Toss in the reserved liquid.
  • To make the sandwiches: Split the rolls in half, oil the cut sides lightly, season with salt and pepper and grill, cut-side down, until lightly toasted. Spread some Horseradish Crema on the bun tops and bottoms. Top the bottoms with some of the meat, then some Caramelized Onion-Tomato Relish, then some lettuce. Top with the bun top and serve.
  • Whisk together the crema, queso fresco and horseradish in a small bowl. Season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Heat the oil in a large saute pan over medium heat. Add the onions and slowly cook until caramelized, about 30 minutes, stirring occasionally. Add the tomatoes and cook until they just begin to break down. Add the garlic and jalapeno and cook for 1 minute. Add the vinegar and a pinch of sugar and cook for 2 minutes. Season with salt and pepper.
  • Transfer the onions to a bowl and add the cilantro. Let sit at room temperature for 30 minutes to allow the flavors to meld.

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

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.

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

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

ULTRA RICH CARAMELIZED FILIPINO PORK ADOBO RECIPE - (3.9/5)



Ultra Rich Caramelized Filipino Pork Adobo Recipe - (3.9/5) image

Provided by á-44083

Number Of Ingredients 9

1 kilogram pork cubes
1/2 cup soy sauce
1/2 cup vinegar
1/2 cup whole garlic cloves
2 bay leaves
1/2 tablespoon whole peppercorns
2 tablespoons oil
1/4 cup brown sugar
1 liter water

Steps:

  • Marinade pork in soy sauce, vinegar, garlic, bay leaf and pepper for 30 minutes. Drain and set aside. Heat oil in pan on high flame. Sauté pork and add the brown sugar. Brown pork, or wait until sugar caramelizes. Add in remaining marinade and water. Boil for 5 minutes. Lower the heat and simmer until tender (about 40-60 minutes). Sauce should have a syrup-like consistency.

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how-to-caramelize-onions-allrecipes image

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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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