Caramelized Onions And Carrots Ww Points 1 Recipes

CARAMELISED CARROTS & ONIONS

Steps:

• Blanch carrots in a pan of boiling salted water for 3 mins, drain well, then pat dry. In a large pan, melt the butter and oil, then fry the carrots, onions and thyme over a low heat for 30 mins until golden.
• Stir in the sugar and red wine and bubble for a few mins to boil off the alcohol. Add the vinegar, then continue to cook until syrupy, about 5 mins. Remove the sprigs of thyme and serve. Make up to 2 days ahead, stored in a covered container. Tip back into a pan and reheat or use a microwave.

CARAMELIZED ONIONS AND CARROTS - WW POINTS = 1

Steps:

• Heat the oil in large nonstick skillet over high heat. Add the onions and cook, stirring occasionally, just until softened, about 2 minutes. Add 3/4 cup of the water and cook, stirring occasionally, until the water evaporates, 5-6 minutes.
• Add the carrots, sugar and thyme; reduce the heat and cook until the onions are golden, about 6 minutes. Add the remaining 1/2 cup of water, salt and pepper; cook until the vegetables are crisp-tender, about 3 minutes.
• If making ahead, let cool; freeze in an airtight container up to 1 month. Thaw in the refrigerator overnight. Cook in a skillet with 1/3 cup water until hot and the water evaporates.

HG'S SWEET CARAMELIZED ONION DIP - WW POINTS = 2

Steps:

• Heat butter in a large pan over medium-high heat on the stove. Once butter has coated the bottom of the pan, add onions, salt and cayenne pepper. Onions may be piled high in the pan, but they'll cook down. Saute for 10 minutes, stirring often.
• Reduce heat to medium-low and cook for an additional 25 - 30 minutes, stirring occasionally, until onions are browned and caramelized.
• Meanwhile, in a large bowl, combine sour cream, mayo and cream cheese. Whisk until smooth and then refrigerate.
• Once onions are caramelized, add mustard and vinegar to the pan. Continue to cook for 5 minutes, stirring frequently. Remove from heat and allow to cool.
• Once cool, add onions to the large bowl and mix thoroughly. Refrigerate overnight to allow flavors to combine.
• Serve at room temperature with your favorite veggies, chips, and/or crackers for dipping. ENJOY!

WW 6 POINTS - ROAST BEEF SANDWICHES WITH CARAMELIZED ONIONS

Steps:

• Heat large nonstick skillet over medium-high heat.
• Swirl in the oil, then add the onion.
• Cook, stirring occasionally, until softened.
• Reduce heat to low and cook until onion is golden brown, about 20 minutes.
• Divide and spread the mustard on 3 sliced of bread.
• Layer the beef and onions over the top.
• Cover each with the other slice of bread.
• 6 points per sandwich.

BAKED CARROTS WITH CARAMELIZED ONIONS

Steps:

• Grease the bottom and sides of a covered casserole dish with 1 tablespoon of butter and set aside.
• Melt the other tablespoon of butter in a skillet and slowly cook the onions, stirring occasionally, until golden brown and tender.
• Preheat oven to 180C/350°F.
• While the onions cook, peel and THINLY slice the carrots and put them into the buttered casserole dish. The slices should be about the thickness of a nickel (or a pound coin in the UK). If they are too thick, they will take longer than noted to cook.
• When the onions are cooked, add them to the carrots and mix them around a bit.
• In a small bowl, combine the orange juice, honey, paprika, garlic powder, dill, cayenne (if using), melted butter, salt and pepper.
• Pour this mixture over the carrots, cover and bake for one hour. Remove from oven and test to see that carrots are firm but tender. If need be, return to oven and cook an additional 5-15 minutes.
• Enjoy now because I can almost guarantee that you won't have any leftovers!

CARAMELIZED GINGER ONIONS (WW)

Steps:

• Place medium skillet over medium heat 30 seconds; heat oil 30 seconds more.
• Add onions and 1/4 cup water; cook, stirring frequently, until just beginning to color, about 12 minutes.
• Add ginger, salt and 1/4 cup water.
• Continue cooking, stirring frequently, until onions are sweet and deep brown, about 30 minutes.
• Just before using, stir in vinegar.
• SERVING (3 TABLESPOONS) PROVIDES: 1/2 Fat, 2 Vegetables.
• PER SERVING: 82 Calories, 3 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 140 mg Sodium, 14 g Total Carbohydrate, 3 g Dietary Fiber, 2 g Protein, 33 mg Calcium; 1 points.