OVEN ROASTED CARAMELIZED ONIONS
Make your caramelized onions in the oven for an easier, more fool proof method to the best condiment ever.
Provided by Jamie Geller
Categories Condiment
Time 2h40m
Yield 2 cups
Number Of Ingredients 3
Steps:
- 1. Preheat oven to 400°F. 2. Place onions, evoo, and salt into a 9- x13- baking dish. Roast, covered for 1 hour and then uncover and roast for an additional 15 minutes. You will know when they are done because they will be soft, sweet and delicious.
Nutrition Facts :
OVEN-CARAMELIZED ONIONS
Make and share this Oven-Caramelized Onions recipe from Food.com.
Provided by Arlyn Osborne
Categories Onions
Time 1h30m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F.
- Line a baking sheet with aluminum foil.
- Add the onions to the prepared baking sheet and top with the remaining ingredients. Toss to combine thoroughly, separating the onion slices.
- the onion slices.
- Bake for 1 hour, tossing every 10 minutes with silicone tongs.
- By now the onions should be softened and golden in color. If it appears dry, add a splash more broth or water.
- Continue to bake for 15-20 minutes, tossing twice.
- Remove the onions from the oven and season with more salt and pepper if desired.
OVEN CARAMELIZED ONIONS RECIPE
This Oven Caramelized Onions Recipe is an easy, mostly hands off kitchen hack on how to caramelize onions in the oven! Add mouthwatering flavor and take a dish from ordinary to extraordinary with these perfectly caramelized onions!(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)
Provided by Cheyanne Holzworth
Categories Side Dish
Time 1h5m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Toss onions: Place onions, garlic and thyme on a large, rimmed sheet pan. Sprinkle with brown sugar, drizzle with 5 tablespoons of oil and season generously with salt and pepper. Toss everything together until evenly coated.
- Cover the pan with foil and roast in the oven for 25 minutes, tossing once halfway through cooking. Remove foil and continue to cook for an additional 25-35 minutes, or until softened and golden in color, removing onions from the oven and tossing the onions 2-3 during cooking. If you prefer a darker color, switch the oven to broil and broil for 5 minutes - watch the onions carefully as they can easily burn!!
- Remove the pan from the oven and discard thyme sprigs (SEE NOTES). Drizzle onions with Worcestershire sauce and/or Balsamic if using. Toss to combine.
- Serve: Taste and adjust for seasoning with salt and pepper. Serve and enjoy!
Nutrition Facts : Calories 178 kcal, Carbohydrate 12 g, Protein 1 g, Fat 14 g, SaturatedFat 1 g, Sodium 15 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CARAMELIZED ONIONS - OVEN BAKED - GREAT FOR OAMC
I love caramelized onions but being a busy cook, I often end up with burnt onions if I'm distracted. My mother taught me this oven method and it's just the thing when I'm preparing my OAMC and need onions. I usually throw 1/4 - 1/2 cup in the zip lock bag when assembling anything that calls for ONIONS! Another nice thing about using the oven for these is how much can be prepared at one time. I chop my onions into big 1" pieces if using for soups, stews, or roasted meats. If using in a dish that will be frozen, cool the mixture before adding to other ingredients. You can also add a little cayenne pepper before baking if you want to spice them up. And if you're making burgers for the family, slicing them into 1/2" rings (and separating)before baking looks pretty cool.
Provided by Aunt Judy
Categories Sauces
Time 1h
Yield 3 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 500°F.
- Spread a large sheet of foil on top of a baking sheet leaving enough to pull around the onions (and seal) once they're baked.
- Roughly chop and place the onions in a large bowl. Toss with just enough of the oil to lightly coat. Salt and pepper to taste. You can also use a little cayenne or red pepper flakes if you like the spice.
- Put prepared onions on the foil covered tray and spread out as much as possible.
- Bake 30 - 40 minutes Do not let onions burn.
- Remove from oven and carefully seal the onions in the foil they were baked on.
- Set foil packet aside for 5-10 minutes so onions can finish steaming.
- If preparing to use as a sauce or condiment, substitute melted butter for the olive oil. I don't use butter if I'm making these to use in my freezer meals.
Nutrition Facts : Calories 48, Fat 2.8, SaturatedFat 0.4, Sodium 118.7, Carbohydrate 5.6, Fiber 1, Sugar 2.5, Protein 0.7
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
Provided by Jonathan Reynolds
Categories side dish
Time 12h
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in the container of a crockpot (or other slow cooker). Cover and cook on low heat for 12 hours. Serve with pork, swordfish or tuna, grilled eggplant or roasted or grilled chicken.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 109 milligrams, Sugar 11 grams, TransFat 0 grams
CARAMELIZED ONIONS
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
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
SLOW COOKER CARAMELIZED ONIONS
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
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
CARAMELIZED ONIONS
These slightly sweet onions are a flavorful topping for pizzas and pastas or as a sandwich condiment. To achieve a melt-in-your-mouth quality, the onions need to be cooked very slowly.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 cups
Number Of Ingredients 4
Steps:
- Heat butter in a large skillet over medium heat. Add onions, and sprinkle with sugar. Cook, stirring frequently, until soft and golden brown, about 1 hour, reducing heat to medium-low about halfway through. If onions begin to stick to skillet, add 1 to 2 tablespoons water. Remove from heat, and season with salt and pepper. Let cool before using.
CARAMELIZED ONIONS
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
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.
CARAMELISED ONIONS
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
Provided by Lulu Grimes
Categories Side dish
Time 50m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
CARAMELIZED ONIONS
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
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.
FAMILY-FAVORITE CARAMELIZED ONIONS
This recipe was passed down to me by my mother-in-law. After a few tweaks these onions are better than ever and, to my husband's chagrin, there are rarely any leftovers. They can easily be made ahead and reheated. -Sharon Gibson, Hendersonville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, melt butter; stir in brown sugar, lemon juice and pepper. Cook and stir until sugar is dissolved, 1-2 minutes. Add onions. Reduce heat to medium-low; cook until deep golden brown, 45-50 minutes, stirring occasionally.
Nutrition Facts : Calories 135 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 769mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 4g fiber), Protein 1g protein.
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