Caramelized Onions Recipes

CARAMELIZED ONIONS

Steps:

• In an 8-quart Dutch oven or heavy pot, melt butter over medium-high. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, 35 minutes.
• Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits stuck to bottom of pot, 35 to 40 minutes (lower heat, if bottom of pot begins to scorch).
• When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat; season with salt. Let cool completely.

OVEN-CARAMELIZED ONIONS

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.

CARAMELIZED ONIONS

Steps:

• In a large skillet, saute onions in oil over medium heat until tender, about 15 minutes. Stir in vinegar and brown sugar. Cook for 10 minutes longer or until onions are golden.

SIMPLE CARAMELIZED ONIONS

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.

CARAMELIZED ONIONS

Steps:

• Remove a small slice from both stem and root end of each pearl onion and peel them. An alternate way is to parboil them for 2 minutes, drain and plunge into ice water to stop the cooking process. Pop the skins off by pressing the onion at its root end.
• Set the onions in a saucepan wide enough to accommodate them in one layer and barely cover them with water. Boil over high heat for 10 minutes until partially cooked. Add the butter and sugar and continue to boil until the water has evaporated and the onions begin to sizzle.
• Reduce the heat to medium low and shake the saucepan and turn the onions in the butter and sugar to brown them. Continue to cook until the onions are glazed, brown and syrupy looking. Add a tablespoonful or more of balsamic vinegar and cook until evaporated. Season well with salt and pepper.

CARAMELIZED ONIONS

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.

CARAMELIZED ONIONS

Steps:

• Cook onion in hot olive oil in a large skillet over medium-high heat, stirring often, 10 to 12 minutes or until golden.
• Sprinkle with sugar, and cook 2 minutes.
• Add vinegar and the rest of the ingredients, and cook 2 minutes.
• Serve warm or cold.

BEST CARAMELIZED ONIONS

Steps:

• Melt the butter in a large skillet, add the onions.
• Cover and cook over low heat 30 minutes.
• Remove cover, raise the heat, stirring to keep the onions from sticking.
• As soon as the onions begin to brown- in about 10 minutes- lower the heat.
• Cover and cook for 10 minutes.
• Repeat step 2.
• Repeat step 3.
• Add the vinegar, salt and pepper.
• Turn the heat to high and stir with a wooden spoon until the vinegar is evaporated~ about 5 minutes.
• This dish can be made in advance.
• To reheat: cook over low heat for 10 minutes.
• Large, mild-flavored onions work best.
• Caramelized onions can be frozen in an airtight container up to three months.

CARAMELIZED ONIONS

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.

CARAMELIZED ONIONS

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.

CARAMELISED ONIONS

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.