Caramelized Onions With Barbecue Sauce Recipes

CARAMELIZED ONION - BBQ

Steps:

• Cook onions on BBQ plate until soft, using oil to prevent sticking.
• Just prior to serving mix through brown sugar and balsamic vinegar until sugar dissolves and oniobs are "caramalised".
• Enjoy!

CARAMELIZED ONIONS WITH BARBECUE SAUCE

Steps:

• Heat oil in large skillet over medium-high heat. Add onions, salt and pepper; cook until onions begin to brown, stirring frequently, about 8 minutes. Add broth, barbecue sauce and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Rewarm before serving.)

CARAMELIZED ONION SAUCE

Steps:

• In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.

CARAMELIZED ONIONS ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat.
• Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
• Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.

SWEET AND SPICY CARAMELIZED ONION & BBQ GRILLED CHEESE

Steps:

• Melt 1 tbsp of butter in a skillet over medium heat. Add the sliced red onion and stir occasionally until color changes to slightly brown and taste is sweet, about 10-15 minutes. Remove onions from skillet and set aside.
• Spread 1 tablespoon of the remaining butter onto one side of each slice of bread.
• Divide barbecue sauce evenly among 4 of the slices and spread evenly opposite the butter side. Lay cheddar cheese on top of sauce. Divide caramelized onion among the sandwiches, then top with pepper jack. Finish assembly by placing remaining bread slices on top. The butter sides of the bread should both be on the outside of the sandwiches.
• Place 2 sandwiches in the skillet and cook sandwiches two at a time, flipping when bread is golden brown on one side and cheese begins to melt. If cheese is not melting quickly enough, place a lid over the pan or use a heavy skillet to place on top and press the sandwiches down.

BARBECUED TRI-TIP WITH CARAMELIZED RED ONIONS

Steps:

• For caramelized red onions:
• Melt butter with olive oil in large nonstick skillet over medium heat. Add onions and cook until deep golden brown, stirring frequently, about 30 minutes. Stir in vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Stir in chives.
• For tri-tip:
• Prepare barbecue (medium heat). Mix garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture, pressing to adhere. Grill tri-tips 5 minutes per side. Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill. Cover and grill until thermometer inserted into thickest part of meat registers 125°F to 130°F for medium-rare, brushing with barbecue sauce and turning every 10 minutes, about 30 minutes longer.
• Transfer tri-tips to work surface; let stand 10 minutes. Cut meat crosswise into very thin slices; arrange on platter. Surround with caramelized onions and serve.

CARAMELIZED ONION SAUCE

Steps:

• Place a large heavy kettle over medium heat and heat the oil. Add the onions and garlic and cook, stirring frequently, until the onions are greatly reduced in volume and golden in color, about 50 minutes to 1 hour. (Lower the heat toward the end of cooking if the onions stick to the bottom of the pot.)
• Add the wine, thyme and walnuts to the pan and continue to cook until all the liquid has evaporated. Season to taste with salt and pepper. Serve with grilled meat, fish or pasta.

CARAMELIZED ONION-BACON BURGERS

Steps:

• Place 1/3 cup barbecue sauce in a small bowl. Crumble beef over barbecue sauce and mix well. Shape into four patties., In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. In another skillet, saute onion in 2 tablespoons butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20-25 minutes or until golden brown., Spread buns with remaining butter; set aside. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted., Place buns, cut side down, on grill for 1-2 minutes or until toasted. Spread buns with barbecue sauce; serve burgers on buns with onion and bacon.

CARAMELIZED ONION-BBQ PORK RIBS RECIPE

Steps:

• Heat oven to 450ºF.
• Line roasting pan with Reynolds Wrap® Aluminum Foil. Place ribs in prepared pan; brush both sides of ribs with dressing. Bake 20 min.
• Reduce oven to 300ºF. Top ribs with onions; cover with additional foil.
• Bake 2 hours or until ribs are tender. Transfer ribs to cutting board, reserving sauce in pan. Pour reserved sauce through strainer; discard strained liquid. Reserve strained onions for later use. Return ribs to foil-lined pan.
• Increase oven to 450ºF. Mix barbecue sauce and mustard until blended; spoon over ribs. Top with reserved onions. Bake, uncovered, 25 min.