Caramelized Onion Bao Recipes

CARAMELIZED ONIONS

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.

CARAMELIZED ONION BAO

Steps:

• To prepare the filling, heat 1 1/2 teaspoons canola oil in a large Dutch oven over medium-high heat. Add red onion, green onions and salt to pan; saute 12 minutes or until tender and browned, stirring often. Add vinegar, scraping pan to loosen browned bits. Add soy sauce, honey, five-spice powder and pepper; cook 2 minutes or until liquid evaporates. Cool to room temperature. Transfer to a bowl; chill 30 minutes.
• To prepare dough, dissolve sugar and yeast in 3/4 cup plus 2 tablespoons warm water in a medium bowl; let stand 5 minutes. Stir in sesame oil. Add 2 1/2 cups flour to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoons at a time, to prevent dough from sticking to hands (dough will feel sticky). Lightly spray surface of dough with cooking spray; cover and let rest for 10 minutes.
• Divide dough into 8 equal portions, shaping each into a ball. Cover dough balls loosely with plastic wrap, and let rest 5 minutes. Working with one portion at a time (cover remaining portions to prevent drying), flatten dough with hand into a 3-inch circle. Place about 2 1/2 tablespoons onion mixture in center of circle. Bring up sides to cover filling; twist top of dough, pinch to seal (bun will be very full). Carefully place bun, seam side down, on baking sheet coated with cooking spray. Repeat procedure with remaining dough balls and onion mixture.
• Cover buns with plastic wrap; refrigerate, and let rise 2 hours or until slightly puffed (buns will not double in size).
• Heat 1 teaspoon canola oil in a large nonstick skillet over medium-high heat. Arrange 4 buns in a single layer, evenly spaced in pan; cook 2 minutes or until bottoms are crisp and golden brown. Pour 1 cup water into pan, and cover; steam 8 minutes or just until water evaporates. Transfer buns to a plate; cover and keep warm. Wipe pan with paper towels. Repeat with remaining 1 teaspoon canola oil, remaining 4 buns and remaining 1 cup water. Serve warm.

CARAMELIZED ONION AND BACON PULL-APART BREAD

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Heat a large skillet with a lid over medium-high heat and add the bacon. Cook, stirring occasionally, until the bacon is golden brown, about 9 minutes. Transfer the bacon to a plate using a slotted spoon. Add the onions to the skillet and cook, covered, stirring occasionally and scraping up the stuck bits on the bottom of the pan as needed, until the onions release their juices and are caramelized, golden and soft, about 30 minutes. (If the onions begin to brown before they soften, stir in a tablespoon water, lower the heat and return to cooking.)
• Combine the butter, thyme, 1 teaspoon salt and some pepper in a medium bowl. Stir in the onions until the butter melts and becomes saucy.
• Meanwhile, with a large serrated knife, shave 1/4 inch off the bottom crust of the bread.. Make 1-inch wide crosshatch cuts on the top of the bread, three-quarters of the way through to the bottom. Put the bread on the prepared baking sheet.
• Spoon 3/4 of the onion mixture into all of the slits. Mix together the Gouda and mozzarella in a small bowl, then stuff three-quarters of the cheese inside all of the slits. Spoon the remaining onion mixture on top, followed by the remaining cheese. (The bread will be very stuffed and messy.) Cover the bread loosely with foil and bake until the filling is warm and the cheese is melted, about 25 minutes. Transfer to a platter or cutting board and top with the bacon and parsley. Serve immediately.

SLOW-COOKER CARAMELIZED ONIONS

Steps:

• Add all ingredients to 5-qt. slow cooker. Cover, cook on high, stirring occasionally, until onions are browned and tender, about 5 hours. Uncover and cook 1 additional hour, or until most of the liquid has evaporated. Serve as desired. Refrigerate in airtight container., Freeze option: Freeze cooled onions in freezer containers up to 3 months. To use, thaw in refrigerator.

CARAMELIZED ONIONS

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.

CARAMELISED ONIONS

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.