CARAMELIZED ONIONS
Provided by Food Network
Categories side-dish
Time 1h
Yield about 8 to 10 servings as a si
Number Of Ingredients 5
Steps:
- Remove a small slice from both stem and root end of each pearl onion and peel them. An alternate way is to parboil them for 2 minutes, drain and plunge into ice water to stop the cooking process. Pop the skins off by pressing the onion at its root end.
- Set the onions in a saucepan wide enough to accommodate them in one layer and barely cover them with water. Boil over high heat for 10 minutes until partially cooked. Add the butter and sugar and continue to boil until the water has evaporated and the onions begin to sizzle.
- Reduce the heat to medium low and shake the saucepan and turn the onions in the butter and sugar to brown them. Continue to cook until the onions are glazed, brown and syrupy looking. Add a tablespoonful or more of balsamic vinegar and cook until evaporated. Season well with salt and pepper.
CARAMELIZED BABY ONIONS
Steps:
- 1. Place onions in a large saucepan with water to cover. Bring to a boil, and cook, uncovered, 5 minutes. Drain and plunge into ice water just until cool enough to handle. Cut root ends from onions, holding onions by the tops, gently squeeze onions from skins through cut ends. 2. Combine peeled onions and 1/2 c. water in a large skillet. Bring to a boil over med high heat; cook 10 minutes or until liquid evaporates, stirring often. Reduce heat to medium, add remaining 1/4 c. water, sugar, and remaining ingredients. Cook 7 mins or until onions are tender and glazed, stirring often.
CARAMELIZED ONIONS
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 PARSNIPS AND BABY ONIONS
Make and share this Caramelized Parsnips and Baby Onions recipe from Food.com.
Provided by PetsRus
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
- Mix all ingredients together and place in a shallow tin.
- Cook uncovered at 150C/300F for 35-45 minutes, turn occasionally.
- Increase temperature to 200C/400F and cook for a further 15-20 minutes until crisp and golden.
Nutrition Facts : Calories 159.8, Fat 3.9, SaturatedFat 0.6, Sodium 14.7, Carbohydrate 31.3, Fiber 6.7, Sugar 12.2, Protein 2.1
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
CHICKEN WITH CARAMELIZED BABY ONIONS AND HONEY
Steps:
- To peel the shallots or baby onions, blanch them in boiling water for 5 minutes, drain, and when cool enough to handle, peel off the skins and trim the root ends.
- Sauté the chopped onion until softened in the oil over a medium heat in a pan or casserole large enough to hold the chicken pieces in one layer. Stir in the saffron, ginger, and cinnamon, then put in the chicken pieces. Season with salt and pepper, and turn to brown them lightly all over.
- Add about 1 cup water and cook, covered, over a low heat, turning the pieces over, for 15 minutes, or until the chicken breasts are done. Lift out the breasts and put them to one side. Add the shallots or baby onions and continue to cook, covered, for about 25 minutes, or until the remaining chicken pieces are very tender. During the cooking, turn the chicken pieces and stir the onions occasionally; add a little water, if necessary.
- Lift out the chicken pieces and set to one side. Stir the honey into the pan. Check the seasoning. You need quite a bit of pepper to mitigate the sweetness. Cook, uncovered, until all the water has evaporated, and the onions are brown, caramelized, and so soft that you could crush them, as they say in Morocco, "with your tongue."
- Return the chicken pieces to the pan, spoon the onions on top of them, and heat through. A few minutes should be enough. Serve, if you wish, sprinkled either with blanched almonds fried in a drop of oil until they are lightly golden, or with toasted sesame seeds.
CARAMELIZED ONIONS
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
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
CARAMELIZED SWEET ONIONS
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
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.
CARAMELIZED ONIONS AND BEETS
As retired farmers, my husband and I enjoy delicious, down-home foods. These onions and beets have just the right amount of sweetness, so they complement a variety of main dishes.-Violet Klause, Onoway, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Place beets in a Dutch oven; cover with water. Bring to a boil; cover and cook for 35-40 minutes or until tender. Drain, reserving 1/4 cup cooking liquid; cool slightly. Peel and quarter beets; set aside., Meanwhile, in a large skillet, saute onions in butter until tender; add sugar and vinegar. Cover and cook over medium heat for 15-20 minutes or until onions are golden brown, stirring frequently., Add the beets, salt, pepper and reserved cooking liquid to skillet; cover and cook for 5 minutes or until heated through.
Nutrition Facts : Calories 95 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 258mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
FAMILY-FAVORITE CARAMELIZED ONIONS
This recipe was passed down to me by my mother-in-law. After a few tweaks these onions are better than ever and, to my husband's chagrin, there are rarely any leftovers. They can easily be made ahead and reheated. -Sharon Gibson, Hendersonville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, melt butter; stir in brown sugar, lemon juice and pepper. Cook and stir until sugar is dissolved, 1-2 minutes. Add onions. Reduce heat to medium-low; cook until deep golden brown, 45-50 minutes, stirring occasionally.
Nutrition Facts : Calories 135 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 769mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 4g fiber), Protein 1g protein.
PECANS, BACON, CARAMELIZED BABY ONIONS,& GORGONZOLA CHEESE O
This salad is sweet, salty, smokey, crisp, crunchy, tangy and creamy! You've got crunchy and salty Pecans and Bacon, Sweet baby onions. Creamy, salty cheese. A lively tangy balsamic dressing. Over bitter young greens. Enjoy!
Provided by Rita1652
Categories Cheese
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a hot pan heat butter add onions and brown sugar cook till caramelized remove onions and set aside.
- Deglaze pan with vinegar add sugar whisk in oil, turn off heat whisk in herbs and sugar.
- Toss half the dressing into greens.
- Plate greens top with onions, cheese, bacon,tomatoes and pecans.
- Drizzle with remaining dressing.
Nutrition Facts : Calories 953.2, Fat 82.4, SaturatedFat 22.2, Cholesterol 66.5, Sodium 903, Carbohydrate 40, Fiber 6.7, Sugar 23.5, Protein 17.7
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HOW TO CARAMELIZE ONIONS | ALLRECIPES
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.
CARAMELIZED ONIONS RECIPE | BON APPéTIT
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4.8/5 (135)Estimated Reading Time 3 minsServings 0.5
- 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).
- Place 1 onion half on your cutting board so root end is facing you, then thinly slice onion lengthwise, starting at one side and working all the way to the other (so your knife runs through the root halfway through, not starting or ending at the root end). You’re going for slices that are ¼"–⅛" thick.
- Repeat same slicing procedure for remaining onion halves. It’s a lot of onion! But it will cook down quite a bit, so it’s best to start with a large quantity.
- Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling. You can use a skillet to cook the onions, but a pan with high sides will keep the onions from flipping out onto your stove. Using a pan that also has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.
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