Nifs Caramelized Onions For A Crowd Recipes
NIF'S CARAMELIZED ONIONS FOR A CROWD
Tonight my Dad made an amazing Prime Rib Roast for New Year's Dinner. I wanted to make something to have with it! The whole family seemed to really like it and enjoyed the roast with these onions and some great horseradish. Although this dish takes time to cook, its very easy! It makes a large batch of onions so if you are going to make a smaller amount, you have to use your intuition as to the cooking time of the dish. Enjoy!
Provided by Nif_H
Categories Onions
Time 2h10m
Yield 3 1/2 cups
Number Of Ingredients 4
Steps:
- In a large dutch oven, heat the butter and oil over medium-high heat. Some foam from the butter will form on top of the hot fat. When that happens, stir until you can see that the mixture underneath is a light brown.
- Add onions and salt. Set your timer and stir the mixture every 10 minutes.
- After just over an hour has gone by, you will notice that the onions are starting to stick to the bottom of the pot. Make sure to scrape all of the browned bits off the bottom and start setting your timer for every 3 minutes.
- You will repeat the 3 minute stirrings for another 30-45 minutes. When you notice that the onions are quite a dark brown and there is a bit of a burnt smell, turn the burner off but let the pot sit on the burner.
- Stir again after the pot has cooled down for a few minutes an serve.
Nutrition Facts : Calories 513.3, Fat 29.4, SaturatedFat 10.1, Cholesterol 34.9, Sodium 806.1, Carbohydrate 60.6, Fiber 11, Sugar 27.5, Protein 7.3
SLOW-COOKER CARAMELIZED ONIONS
Slow-cooker caramelized onions will make any meal taste better. Toss them on a burger or sandwich, or in scrambled eggs or omelets. These also make an amazing onion dip. -Heather Ingersoll, Seattle, Washington
Provided by Taste of Home
Time 6h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Add all ingredients to 5-qt. slow cooker. Cover, cook on high, stirring occasionally, until onions are browned and tender, about 5 hours. Uncover and cook 1 additional hour, or until most of the liquid has evaporated. Serve as desired. Refrigerate in airtight container., Freeze option: Freeze cooled onions in freezer containers up to 3 months. To use, thaw in refrigerator.
Nutrition Facts : Calories 79 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 110mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein.
R-RATED ONIONS
It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without having spent all that time.
Provided by Vivian Howard
Categories The Way We're Cooking Now Condiment Onion Vegetable Soy Free Peanut Free Dairy Free Tree Nut Free Wheat/Gluten-Free Vegetarian Vegan
Yield Makes 2 cups
Number Of Ingredients 3
Steps:
- Peel your onions and cut them in half through their stem ends-longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one.
- Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don't have to stand over it like risotto, but don't go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that's good. Just scrape them up and stir them in. A little color building as you go is okay, but don't rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized
- About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten over all onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you're smiling over a soft, creamy, fragrant pile of mahogany onions, you're done.
- Note: R-Rated Onions will keep in the fridge for a week and in the freezer for 3 months.
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- 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 ¼"–⅛" 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.
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