Caramelized Onions Oven Baked Great For Oamc Recipes

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.

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.

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.

Steps:

• Heat oven to 375ºF.
• Toss onions with steak sauce and oil.
• Spread onto rimmed baking sheet.
• Bake 1 hour or until onions are golden brown, stirring every 20 min.

Steps:

• Adjust oven rack to lowest position; heat to 425 degrees.
• Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet.
• Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.

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.

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.