SIMPLE CARAMELIZED ONIONS
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
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
Caramelizing onions transforms them into a savory, almost sweet golden-brown tango. Sweet onions like Vidalia and Oso will carmelize a little faster, but any onion will work. I love caramelized onions as a side-dish for any meat dish or scattered over a pizza. Also good on hamburgers and scrambled eggs. Plus you gotta have them if you want to make French Onion Soup!
Provided by SharleneW
Categories Vegetable
Time 55m
Yield 3/4 cup
Number Of Ingredients 4
Steps:
- In 3-quart pan over medium-high heat, frequently stir onions and garlic in oil until onions start to become limp; reduce heat to medium-low and stir frequently until onions are very soft and browned, 40 to 45 minutes.
- If onions start to stick to the pan, reduce heat further and stir in 2 tablespoons water.
- Add salt and pepper to taste.
Nutrition Facts : Calories 440, Fat 6.8, SaturatedFat 1.1, Sodium 28, Carbohydrate 93, Fiber 12.8, Sugar 38.9, Protein 8.6
CARAMELIZED ONIONS PLUS
I buy this by the small jar at Trader Joe and decided it was time to make my own. Great on that Super burger, but it's a good table condiment for meats. Kinda like you would use a good chutney.
Provided by T. Woolfe
Categories Chutneys
Time 5h10m
Yield 1 1/2 cup
Number Of Ingredients 10
Steps:
- Put the Butter and all the Onions in a deep sided skillet or heavy pot over a low flame.
- Use a heat diffuser if you have one even heat is the name of the game.
- Turn the Onions in the pot every 15 min or so until they caramelize to a med gold, this took a couple 3 hours of low and slow.
- I use my meat tongs.
- Mix the Ginger and OPTIONAL Bullion with the Vinegars.
- Add to the pot, watch out for the fumes.
- Let it bubble slowly until thickened.
- Add the Brown sugar and water.
- Bubble Bubble, Toil (stir often) and it's worth the trouble.
- Jar and refrigerate.
Nutrition Facts : Calories 669.9, Fat 16.1, SaturatedFat 10.1, Cholesterol 40.8, Sodium 510.1, Carbohydrate 122.5, Fiber 10.4, Sugar 87.8, Protein 7.7
CARAMELIZED ONIONS
Caramelizing onions changes their flavour from sharp and pungent to sweet and complex. You cook them until they're deeply coloured and jam-like. The onion jam will keep for weeks when refrigerated. Use it to thicken soups and sauces, garnish grilled meats, poultry & seafood, fill omelets and sandwiches, stir into dips, toss with pasta... The prep time doesn't include the time to peel and chop the onions. This recipe was found in How to Cook Everything by Mark Bittman. This is a wonderful cookbook filled with simple tips and recipes for just about anything you can think of .
Provided by Dreamer in Ontario
Categories Low Protein
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place sliced onions in a large skillet over medium heat.
- Cover and cook, stirring infrequently, until they are dry and almost sticking to the pan (about 20 min).
- Now stir in the oil or butter plus a large pinch of salt.
- Reduce heat to medium low and cook, stirring occasionally and adding oil or butter as needed to keep them from sticking without getting greasy, for 40 to 60 minutes, depending on how you want them.(See Notes at end on directions).
- Add salt and pepper to taste.
- Serve hot or at room temperature.
- Notes:.
- After 20 minutes the onions will be ivory coloured, softened and onionly tasting.
- After 25 to 30 minutes the onions will be golden in colour, wilted and sweet with a bit of onion sharpness.
- After 40 to 45 minutes the onions should be brown and starting to melt. They will now be sweet.
- After 60 minutes the will have the colour of maple syrup and the consistency and flavour than is something like a jam.
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
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HOW TO MAKE CARAMELIZED ONIONS | EPICURIOUS
From epicurious.com
Author Sam WorleyPublished 2016-08-02Estimated Reading Time 4 mins
- PEEL THE ONIONS. Using a sharp chef's knife, halve each of two medium yellow onions lengthwise through the root, and then peel them. Place each half flat side down on a cutting board.
- SLICE THEM UP. Slice the onion crosswise in 1/8" thick increments, creating slices that resemble half moons. Take your time here—uneven slices mean uneven cooking, with some onion pieces undercooked and some burned, rather than an even tangle of nutty brown onions.
- GET THE OIL SIZZLING. In a 12-inch stainless-steel skillet, heat 2 tablespoons of neutral vegetable oil over medium-high heat. You want to use a neutral vegetable oil like canola because it can cook at higher heat without smoking, and won't impart any flavor—the goal here is to let the rich essence of the caramelized onions shine through.
- ADD THE ONIONS. Add the onions and season them with salt, which will draw out a little of their moisture and help them collapse into softness. Continue to cook the onions until they are lightly browned and starting to soften, stirring occasionally with a wooden spoon to make sure they brown evenly.
- BROWN THE ONIONS. Reduce the heat to medium/medium-low and continue to cook the onions, stirring occasionally, until they are chestnut brown. This will take 20 to 30 minutes.
- YOU'RE DONE! You'll know your onions are done when they've got a deep chestnut color, are nearly melt-in-your mouth tender, and they've reduced dramatically.
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#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #north-american #sauces #chutneys #condiments-etc #vegetables #american #stove-top #midwestern #onions #equipment #number-of-servings
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