Caramelized Onions With Ginger 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 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.

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 ONIONS WITH GINGER

Steps:

• Heat oil in a medium skillet over medium-high. Add onions and cook, stirring occasionally, until onions begin to brown on the edges and soften, about 5 minutes.
• Reduce heat to low and add ginger to skillet. Continue cooking until onions are very soft and caramelized, 5 to 6 minutes more.
• Remove from heat and season with salt.

GINGER PORK CHOPS WITH CARAMELIZED ONIONS

Steps:

• In a small bowl, combine the first six ingredients. Pour half the marinade in a large resealable plastic bag. Add pork chops; seal bag and refrigerate for 2 hours, turning once. Cover and refrigerate remaining marinade., Discard marinade from pork. In a large skillet over medium heat, cook pork chops in oil for 3 minutes per side or until golden brown. Add reserved marinade; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until a thermometer reads 160°. Remove chops from skillet; set aside and keep warm. , Combine cornstarch and cold water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and clear. , Meanwhile, toss onions in oil in a large skillet. Cover and cook over medium heat for 10 minutes, stirring occasionally. Uncover; cook and stir for 15 minutes or until golden brown. Stir in the ginger ale, salt and cayenne; cook 5 minutes longer. Top each chop with caramelized onions and serve with sauce.

BEST CARAMELIZED ONIONS

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.

CARAMELIZED ONIONS

Steps:

• In a large skillet, saute onions in oil over medium heat until tender, about 15 minutes. Stir in vinegar and brown sugar. Cook for 10 minutes longer or until onions are golden.

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.