Caramelized Onion And Egg Salad Recipes

CARAMELIZED ONION AND GRAPEFRUIT SALAD

Steps:

• For the caramelized onions: In a large skillet, heat the oil over medium heat. Add the onions, balsamic vinegar, salt and pepper. Cook, stirring occasionally, until the onions are deep golden brown, about 20 minutes. Set aside to cool, about 10 minutes.
• For the dressing: In a small bowl, whisk together the red wine vinegar, lemon juice and honey. Slowly whisk in the olive oil until blended. Season with salt and pepper, to taste.
• For the salad: Peel and trim the ends from each grapefruit. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a large salad bowl. Add the lettuce, fennel, cucumber, scallions, and thyme.
• Pour the dressing over the salad and toss until all the ingredients are coated. Arrange the caramelized onions on top and serve.

CARAMELIZED ONION AND EGG SALAD

Steps:

• In a large skillet, heat oil over medium low heat.
• Add onions and cook, stirring occasionally, until golden, about 30 minutes.
• Peel, then mash the eggs with a potato masher or fork.
• Add onions, mayonnaise, and mustard, and mix well.
• Stir in the olives, season with salt and pepper.

KALE WITH CARAMELIZED ONIONS

Steps:

• Heat oil in a Dutch oven or heavy pot over medium heat; cook and stir onion until softened and beginning to brown, 10 to 15 minutes. Add garlic to onion; cook and stir until fragrant, about 1 minute.
• Stir kale and water into onion mixture. Cover Dutch oven and cook until kale is tender, about 30 minutes; season with salt and pepper. Drizzle balsamic vinegar over kale and caramelized onions and sprinkle almonds over the top.

CURRIED EGG SALAD WITH CARAMELIZED ONIONS

Steps:

• Caramelize the onion: heat the oil in a medium skillet over medium heat.
• Add the sliced onion and salt and sauté for 3 to 5 minutes, until the onion becomes translucent.
• Add the sugar and black pepper and cook until the onion is golden brown.
• Divide the onions.
• Set aside until the rest of the salad is ready.
• In a large bowl, mash the boiled eggs with a fork.
• Add 1/2 the caramelized onions diced and bell pepper and mix well.
• (Optional) add the 1/3 diced onion.
• In a separate bowl, combine the mayonnaise, cilantro or parsley, chili, curry powder, and salt to taste.
• Mix well.
• Add the mustard and mix well until combined.
• Add the dressing to the eggs and mix.
• Divide the spinach leaves among 8 plates.
• Heap the egg salad evenly onto each plate.
• Top with the caramelized onions and serve.

CARAMELIZED ONIONS

Steps:

• 1. Remove onion peel. Rinse. Cut onion in half lengthwise. 2. Then slice finely. 3. In a pan, heat oil, add the onions, fry on medium heat for 10-15 minutes, or until translucent and softened. 4. Add the balsamic vinegar, honey, and salt and pepper 5. Cook for 2 to 3 minutes or until the onions become jammy. Note: Use on burgers, hotdogs, schnitzels, steaks, pitas, wraps, pizzas etc.