Caramelized Parmesan Onions Recipes

CARAMELIZED PARMESAN ONIONS

Steps:

• Place oil and butter in a medium skillet on medium high heat to melt butter.
• Mix onion slices with salt and sugar.
• Add to oil/butter mixture.
• Turn heat down to medium.
• Cook, stirring occasionally until onions are caramelized to a light golden brown, about 15-20 minutes.
• Adjust seasoning. If using breadcrumbs, combine the bread crumbs and Parmesan cheese and toss with the onions.
• Keep warm.
• If not using breadcrumbs, toss the Parmesan cheese with the onions.
• Keep warm.
• Variations:.
• If you wish, you may add a dash of balsamic vinegar or soy sauce.

PAPPARDELLE WITH CARAMELIZED ONIONS AND PARMESAN

Steps:

• In a large skillet, heat oil over medium. Add onions and thyme; season with salt and pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover, and cook, stirring occasionally, until deep golden brown, 25 to 30 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon (you may need to do this 2 or 3 times).
• Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
• Add onions and butter to pasta in pot; season with salt and pepper, and toss to combine. Gradually add enough pasta water to create a thin sauce that coats pasta. Serve pasta topped with Parmesan.

CARAMELIZED-ONION AND PARMESAN CREAM SCONES

Steps:

• Position rack in center of oven and preheat to 375°F. Heat oil in large skillet over medium heat. Add onion; sauté until golden. Season with salt and pepper.
• Mix flour, baking powder, and salt in large bowl. Mix in cheese. Stir in onion mixture. Gradually add cream, stirring until dough comes together. Knead gently in bowl 5 turns. Turn dough out onto lightly floured work surface. Divide dough in half; sprinkle lightly with flour if sticky. Pat each half into 3/4-inch-thick round. Cut each round into 6 wedges. Transfer wedges to large baking sheet, spacing evenly apart.
• Bake scones until tops are golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

CREAMY CARAMELIZED ONION AND PARMESAN PASTA

Steps:

• Heat a glug of olive oil in a large saucepan or skiller with the butter. Add the onion and cook over a low-medium heat, stirring occasionally, until the onion is soft, really golden and sticky. This will take about 30 minutes. Don't be tempted to rush the onion slices by increasing the heat otherwise they will burn and taste bitter rather than have a 'melt in the mouth' sweet flavour.
• Meanwhile, cook the pasta until al dente.
• Lightly toast the pine nuts in a dry frying pan and set aside.
• Increase the heat under the onion and stir in a good splash of Madeira, Marsala or sherry. Leave to almost evaporate, and then stir in the cream, mustard, parsley and pine nuts. Gently simmer for a couple of minutes, stir in the Parmesan and season with salt and pepper.
• Drain the pasta, reserving a couple of tablespoons of the cooking water. Mix well with the sauce and eat straight away in warmed bowls.
• Note: Try and use good quality egg pasta because it is lighter in texture than basic dried pasta.

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.

CARAMELIZED ONION PASTA

Steps:

• Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
• Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

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.

CARAMELIZED ONION & CHEESE PASTRIES

Steps:

• In a large skillet, saute onions in butter until softened. Reduce heat to medium-low; cook for 30 minutes or until deep golden brown, stirring occasionally. Stir in the paprika, salt, thyme and pepper. Remove from the heat; cool. Stir in Swiss cheese., Lightly brush one sheet of phyllo dough with some of the melted butter; place another sheet of phyllo on top and brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) , Cut the two layered sheets into three 14x3-in. strips. Place 1 teaspoon of onion mixture on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, until you come to the end of the strip. Brush end of dough with butter and press onto triangle to seal. Turn triangle and brush top with melted butter. Repeat with remaining strips of dough and with remaining sheets of phyllo and onion mixture., Place triangles on greased baking sheets. Sprinkle with Parmesan cheese. Bake at 375° for 15-17 minutes or until golden brown. Serve warm.