Kittencals Caramelized Onions Recipes

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.

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:

• In a skillet, melt the butter with oil over medium-high heat; add the sliced onions then sprinkle the sugar over the onions; cook stirring with a wooden spoon for about 20-25 minutes or until onions become golden brown and tender (depending on the size of your skillet try not to use more than 4 onions at a time or they will not caramelize properly).
• Add in salt and season with black pepper to taste and continue to cook, stirring for an additional 5 minutes.

Steps:

• Over medium heat, heat skillet before placing in butter and oil.
• Add onion, salt, pepper, Worcestershire sauce, and sugar.
• Cook uncovered over medium heat, moving the onions around, until onions begin to get browned; approx.
• 8-10 minutes.
• Cover and reduce heat to medium-low and cook for an additional 13-15 minutes.
• The onions will sweat down and be glossy and soft.
• *(At this point for visual affects, I add 1/2 tsp. Gravy Master or Kitchen Bouquet) to give it a rich brown color.
• Can be made in advance; freezes very well for the next Sunday roastbeef dinner.
• Serve with hamburgers, roasts or steaks.

Steps:

• In a large skillet, melt the butter over medium-high heat.
• Add the onions and reduce the heat to medium-low.
• Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes.
• Add the thyme, rosemary, salt and pepper, and brown sugar; stir well to combine.
• Cook for 5 more minutes.

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.

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.

Steps:

• Mix all ingredients together using clean hands adding in a small amount of breadcrumbs or crushed cracker crumbs ONLY if needed to hold the mixture together.
• Shape into six patties.
• Place the patties onto a large plate; cover and refrigerate for 6-24 or more hours.
• Before cooking the patties make an indent using your finger into the middle of each patty (this will reduce any shrinkage and prevent the patties from puffing up like a meatball when cooking).
• Grill, broil or fry until completely cooked through.

Steps:

• In a large skillet heat the butter over medium heat, add in sliced onions with sugar; saute for about 20-22 minutes or until the onions are softened and lightly browned.
• Add in the flour and cook/whisk stirring for about 1 minute.
• Add/stir in water, beef broth, consomme Worcestershire sauce and black pepper; simmer stirring and scraping up the browned bits, until the gravy is slightly thickened (about 8-10 minutes).
• Season with more black pepper and add in salt if desired.
• Adjust the Worcestershire sauce to taste.