CARAMELIZED ONION TOPPING
The choices are endless...serve this as a topping for sandwiches or burgers, brats or hot dogs as well as steak.
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- Heat oil in a large skillet over medium heat until hot. Add onions and sprinkle with salt. Cook and stir for 15 minutes or until moisture from onions has evaporated and onions are completely wilted., Reduce heat to medium-low. Sprinkle vinegar over onions. Cook and stir for 20 minutes or until lightly golden. Stir in brown sugar; cook and stir for 15-20 minutes longer or until onions are a caramel brown color. , If onions begin to stick to skillet, add water, 1 tablespoon at a time, until onions no longer stick to skillet.
Nutrition Facts : Calories 81 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 2g fiber), Protein 1g protein.
CARAMELIZED ONION SAUCE
Provided by Food Network
Yield about 2 cups
Number Of Ingredients 5
Steps:
- In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.
CARAMELIZED-ONION, ROSEMARY, AND PINE NUT TOPPING
Provided by Tori Ritchie
Categories Onion Sauté Vegetarian Rosemary Pine Nut Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Reduce heat to low; mix in rosemary and salt. Sauté until onions are golden, about 30 minutes. Season with pepper. Cover and chill up to 3 days. Stir in pine nuts before using.
CARAMELIZED ONION STUFFED PORK LOIN WITH CRISPY ONION TOPPING
This stuffed pork loin is moist and tender with sweet and savory flavors. It is stuffed with a mixture of caramelized onions, garlic, sage and rosemary. It is coated with Char Crust Sun-Dried Tomato & Garlic Rub and topped with crispy, browned thin-sliced onions. If you do not have this brand of spice rub, Italian seasoning would be a fine substitute (Note: In addition to Italian seasoning, you will also need to season the pork with salt and pepper to taste).
Provided by MarthaStewartWanabe
Categories Pork
Time 1h15m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a large skillet over medium heat, melt butter. Cook onion and garlic in butter until translucent. Sprinkle sugar into skillet and stir. Cook for a few more minutes until onions turn golden brown. Stir in sage, rosemary, salt and pepper. Remove from heat and cool until lukewarm.
- With a butcher knife, carefully butterfly the pork loin (DO NOT cut all the way through-only to 1 inch from the uncut edge). Open the pork loin and pound with a meat mallet to 1-inch thickness.
- Once the caramelized onion stuffing has cooled, spread onto the flattened pork loin to 1 inch from the outside edge of the meat.
- Roll loin up like a jellyroll. With kitchen string, tie off every 2-inches being careful not to squeeze the stuffing out of the center.
- Rub outside of stuffed loin with Char Crust spice rub (or your substitution if you do not have this rub).
- Place loin in a roasting pan. Top with sliced onion and drizzle with olive oil.
- Roast for 1 to 1 1/2 hours until cooked through or until meat thermometer registers 160°F.
- Remove from oven and allow meat to rest for 5 minutes before slicing. Cut into 1 1/2 inch slices and serve.
CARAMELIZED ONION DIP
You will never use onion soup mix again to make dip.
Provided by Chef Sprocket
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h38m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over low heat; stir in onion. Cook and stir until onion is soft but not browned, 20 to 30 minutes. Increase heat to high, add butter, and sprinkle sugar over onions. Cook and stir frequently until onion is very tender and dark brown, 8 to 10 minutes more. Remove from heat and cool to room temperature.
- Combine sour cream, yogurt, and mayonnaise together in a bowl; season with salt and black pepper. Mince cooled onions on a cutting board; stir onions into sour cream mixture. Store in refrigerator to allow flavors to blend, at least 1 hour.
Nutrition Facts : Calories 159.8 calories, Carbohydrate 5.8 g, Cholesterol 18.2 mg, Fat 14.7 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 103.6 mg, Sugar 4.2 g
CARAMELIZED ONION BURGERS
An excellent grilled burger from the Southern Living's cookbook "30 Years of Our Best Recipes".
Provided by Lvs2Cook
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook onions and sugar in hot oil over low heat 20 to 25 minutes until onion is caramelized, stirring often. Stir in the 1/4 cup water, vinegar, and 1/4 teaspoon of the salt. Set aside and keep warm.
- Combine beef, parsley, tomato paste, Worcestershire sauce, 1/2 teaspoon salt, and pepper. Shape into 4 patties.
- Grill over medium-hot heat until beef is no longer pink.
- Serve on buns with caramelized onions, tomato slices and lettuce.
Nutrition Facts : Calories 291.6, Fat 12, SaturatedFat 2.7, Cholesterol 14.4, Sodium 755.3, Carbohydrate 36.8, Fiber 3.5, Sugar 11.3, Protein 9.9
CARAMELIZED ONIONS WITH BARBECUE SAUCE
Categories Condiment/Spread Onion Sauté Picnic Kid-Friendly Bon Appétit Small Plates
Yield Makes 4 adult-size servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over medium-high heat. Add onions, salt and pepper; cook until onions begin to brown, stirring frequently, about 8 minutes. Add broth, barbecue sauce and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Rewarm before serving.)
CARAMELIZED FRENCH ONION DIP
My family loves French onion dip but I find most recipes made from fresh onions tend to be very sweet. By adding the beef bouillon and Worcestershire sauce, it deepens the flavors and slows the caramelization of the onions. The result is a savory dip that goes great with veggies, crackers, and chips. Enjoy!
Provided by CJ
Categories Dips and Spreads
Time 2h10m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
- Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
- Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 4.7 g, Cholesterol 12.6 mg, Fat 7.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 4 g, Sodium 217.2 mg, Sugar 1.7 g
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
CARAMELISED ONION SAUCE
This is a wonderful sauce that goes well with most meat dishes and adds a great flavour to tarts and savoury pastries. Give it a try! I love to combine this with my Red Wine Jus Gravy for Beef and Lamb Roasts!
Provided by limecat
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Melt butter in a small pan and add sliced onion. Cook on medium heat for 15 minutes, stirring.
- Add sugar and stir through for a further 15 minutes until very dark brown in colour.
- This recipe is excellent mixed with Red Wine Jus Gravy!
- It is also a lovely compliment to savoury puff pastry dishes, pizza and most roast meats.
Nutrition Facts : Calories 146.2, Fat 8.1, SaturatedFat 5.1, Cholesterol 21.4, Sodium 64.3, Carbohydrate 18.9, Fiber 0.8, Sugar 15.6, Protein 0.6
CARAMELIZED ONION-TOPPED STEAKS W/ CREAMY HORSERADISH SAUCE
This recipe makes amazingly great tasting, melt in your mouth, tenderloin! The onions and the sauce are a perfect accompaniment. I got this recipe from Kraft's Food and Family Quarterly Magazine (Spring 2005). The recipe calls for Kraft products, however, I used all Organic products from various companies and it was perfect. These steaks can be served with small baked Sweet Potatoes and Simple Sautéed Asparagus, Peppers & Onions (Sautéed Confetti Asparagus) for a perfect meal!
Provided by NcMysteryShopper
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook Onion in Dressing in Large Skillet on Medium Heat Until Tender.
- Push Onion to Edges of Skillet.
- Add Steaks to the skillet: Cook 5 Minutes on Each Side for Medium Rare or Longer to Desired Doneness.
- Meanwhile, Combine Sour Cream and Horseradish.
- Place Steaks on Serving Plates; Top with Onions.
- Serve with Horseradish Sauce.
Nutrition Facts : Calories 82.7, Fat 7.2, SaturatedFat 2.5, Cholesterol 6.3, Sodium 262.9, Carbohydrate 4.3, Fiber 0.4, Sugar 2.3, Protein 0.7
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.
STEAK WITH CARAMELIZED ONIONS
Caramelized onions splashed with balsamic vinegar makes a full-flavored, lower-calorie alternative to a high-fat sauce.
Provided by mielhollinger
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium skillet melt butter over medium-low heat.
- Add onions and garlic.
- Cook, covered, for 13-15 minutes or until onions are tender.
- Add brown sugar and salt.
- Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
- Meanwhile, cut meat into 4 serving-size pieces.
- Sprinkle pepper on both sides of each meat piece.
- Place on the unheated rack of a boiler pan.
- Broil 3 inches from the heat to desired doneness, turning once.
- (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
- Spoon onion mixture over steak.
- Sprinkle with parsley.
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CARAMELIZED ONIONS RECIPE | BON APPéTIT
From bonappetit.com
4.8/5 (135)Estimated Reading Time 3 minsServings 0.5
- 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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