Caramelizedonionsplus Recipes

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BEST CARAMELIZED ONIONS



Best Caramelized Onions image

Onions that cook down very slowly and are transformed into an extraordinarily sweet, richly colored side dish or accompaniment.

Provided by Jodi B.

Categories     Onions

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 4

3 lbs onions, sliced 1/8 inch thick
8 tablespoons butter
3 tablespoons red wine vinegar
salt & freshly ground black pepper

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



Caramelized Onions image

Provided by Food Network Kitchen

Categories     side-dish

Yield 4 servings

Number Of Ingredients 4

3 tablespoons butter
Pinch of Sugar
2 large onions, thinly sliced
Salt and Pepper

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



Caramelized Onions image

Provided by Food Network

Categories     side-dish

Time 1h

Yield about 8 to 10 servings as a si

Number Of Ingredients 5

48 pearl white onions
2 tablespoons butter
2 teaspoons sugar
Balsamic vinegar
Salt and freshly ground black pepper

Steps:

  • Remove a small slice from both stem and root end of each pearl onion and peel them. An alternate way is to parboil them for 2 minutes, drain and plunge into ice water to stop the cooking process. Pop the skins off by pressing the onion at its root end.
  • Set the onions in a saucepan wide enough to accommodate them in one layer and barely cover them with water. Boil over high heat for 10 minutes until partially cooked. Add the butter and sugar and continue to boil until the water has evaporated and the onions begin to sizzle.
  • Reduce the heat to medium low and shake the saucepan and turn the onions in the butter and sugar to brown them. Continue to cook until the onions are glazed, brown and syrupy looking. Add a tablespoonful or more of balsamic vinegar and cook until evaporated. Season well with salt and pepper.

CARAMELIZED ONIONS



Caramelized Onions image

Learning how to properly caramelize onions is key. Once you've mastered the basic technique, you'll use them for everything from French onion soup to onion dip to topping burgers.

Provided by Claire Saffitz

Categories     Bon Appétit     Condiment     Onion

Yield Makes about 1/2 cup

Number Of Ingredients 4

2 large yellow onions, peeled (about 1 pound)
2 tablespoons unsalted butter
Kosher salt
Low-sodium chicken broth or water (for pan; optional)

Steps:

  • Halve both onions through root end. Using the tip of your knife, cut a V-shaped notch around root to remove it (this will ensure that all slices separate when you cut the onion).
  • Place 1 onion half on your cutting board so root end is facing you, then thinly slice onion lengthwise, starting at one side and working all the way to the other (so your knife runs through the root halfway through, not starting or ending at the root end). You're going for slices that are 1/4"-1/8" thick.
  • Repeat same slicing procedure for remaining onion halves. It's a lot of onion! But it will cook down quite a bit, so it's best to start with a large quantity.
  • Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling. You can use a skillet to cook the onions, but a pan with high sides will keep the onions from flipping out onto your stove. Using a pan that also has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.
  • Instead of dumping in all of the onions at once, which would fill the pot and make it hard to stir (which would then cause the ones on the bottom to cook faster), start by adding just a couple of large handfuls to the pot. Cook, stirring, until onions are soft and starting to turn translucent, 1-2 minutes. Stir in a few more handfuls of onion and repeat cooking and stirring process until you've added all the onions. Season with a pinch of salt.
  • Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until blonde-colored, 15-20 minutes. This is the point of doneness for French onion soup! If you feel like onions are getting too brown around the edges or they're sticking, reduce your heat a bit.
  • If you're going for onions that are both softer and more caramelized (say for a patty melt or onion dip), keep cooking, stirring on the regular, until onions are unmistakably golden brown, another 15-20 minutes. Because most of the water has cooked off at this point, there might be some bare spots where the pot could start to burn. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb.
  • For extra-dark onions, the kind that make a great burger topping, cook until they start to almost blacken around the edges and go slightly crisp, another 10-15 minutes. This requires constant attention so they don't burn. No one said caramelized onions were quick!
  • Let onions cool in the saucepan, then use or transfer to an airtight container and chill. They will keep up to 1 week.

CARAMELIZED ONIONS RECIPE



Caramelized Onions Recipe image

Add a flavorful twist to a number of dishes with our Caramelized Onions Recipe. Our Caramelized Onions Recipe can dress up steak, burgers, pizza and more!

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 3

2 Tbsp. oil
2 large onions, cut lengthwise in half, then crosswise into thin slices
1/4 cup LEA & PERRINS Worcestershire Sauce

Steps:

  • Heat oil in large nonstick skillet on medium-high heat.
  • Add onions; cook 8 to 10 min. or until tender and lightly browned, stirring frequently.
  • Stir in Worcestershire sauce.

Nutrition Facts : Calories 30, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SLOW COOKER CARAMELIZED ONIONS



Slow Cooker Caramelized Onions image

Let your slow cooker do all the work of making beautifully caramelized onions. Freeze what you don't use right away so you'll have caramelized onions ready in a snap for soups, burgers, omelets, pizzas, and more.

Provided by foodelicious

Categories     Side Dish     Sauces and Condiments Recipes

Time 10h10m

Yield 16

Number Of Ingredients 3

¼ cup melted butter, divided
8 onions, thinly sliced
1 teaspoon salt

Steps:

  • Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl.
  • Cook onions on Low until browned and sweet, about 10 hours.

Nutrition Facts : Calories 70.8 calories, Carbohydrate 10.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 170.3 mg, Sugar 4.8 g

SIMPLE CARAMELIZED ONIONS



Simple Caramelized Onions image

Make and share this Simple Caramelized Onions recipe from Food.com.

Provided by MLBRUNKER

Categories     Onions

Time 20m

Yield 4 serving(s)

Number Of Ingredients 2

1/2 cup butter (or other fat)
3 onions, sliced

Steps:

  • Put the onions in the bowl with the fat or butter. Cover the bowl and microwave for 10 minutes on high.
  • Take off the cover, and stir the onions--there should be good bit of liquid in the bowl. Microwave (uncovered) for approximately 10 more minutes, but keep an eye on it. It should get brown around the edges, so stir it periodically.
  • Eventually it'll be a brown mass of onions. If you like them crispy, microwave them a bit longer but, again, keep an eye on them--it's a real short moment between crispy and burnt.
  • You can do this in a conventional oven too, but it takes longer; say around 20 minutes at 350°F with the cover on and another 20 min with the cover off, stirring periodically. Once again, keep an eye on it.

Nutrition Facts : Calories 238.1, Fat 23.1, SaturatedFat 14.6, Cholesterol 61, Sodium 165.9, Carbohydrate 8.4, Fiber 1.2, Sugar 3.5, Protein 1

CARAMELIZED ONIONS



Caramelized Onions image

These lightly golden onions have a delicate taste that complements green, beans, peas and almost any type of meat. Try them over steaks, on burgers, with pork chops and more. -Melba Lowery Rockwell, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings

Number Of Ingredients 4

4 large onions, thinly sliced
1/4 cup canola oil
3 tablespoons cider vinegar
2 tablespoons brown sugar

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.

Nutrition Facts : Calories 136 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.

CARAMELIZED ONIONS



Caramelized Onions image

All it takes is a little time, a little sugar and these caramalized onions are packed with pure sweet flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h15m

Yield Makes 3 1/2 cups

Number Of Ingredients 4

6 tablespoons unsalted butter
15 medium yellow onions (about 6 pounds total), halved lengthwise and sliced 1/4 inch thick
2 teaspoons coarse salt or 1 teaspoon table salt
1 tablespoon sugar

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.

Nutrition Facts : Calories 62 g, Fat 3 g, Fiber 1 g, Protein 1 g

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