Caramelized Onions With Ginger Recipes

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INSTANT POT CARAMELIZED ONIONS



Instant Pot Caramelized Onions image

Say goodbye to an hour spent hovering over the stove perfecting sweet, buttery onions. This recipe uses an Instant Pot to speed up the process and paves the way for French onion soup, omelets, sandwiches and sausage toppings all week.

Provided by Riley Wofford

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 25m

Yield Makes 2 1/2 cups

Number Of Ingredients 3

2 pounds yellow onions, sliced 1/2-inch-thick (8 cups)
2 tablespoons unsalted butter, cut into small pieces
Kosher salt and freshly ground black pepper

Steps:

  • Add onions, butter, 2 teaspoons salt, and 1/2 teaspoon pepper to the bowl of a multicooker; stir to combine. Secure the lid and adjust vent to seal. Cook on high "Pressure Cook" setting for 5 minutes. Once cycle is complete, immediately release pressure. Carefully remove lid.
  • Strain onions and discard excess liquid. Return onions to multicooker. Cook over high "Saute" setting, stirring constantly, until onions are deeply golden and caramelized, 3 to 5 minutes. Store in an airtight container in the refrigerator for up to 1 week.

PERFECT CHOICE-CARAMELIZED ONIONS



Perfect Choice-Caramelized Onions image

Bored with that steak dinner or roastbeef? Spike it up with these delicious caramelized onions that are so so good even on your burger. Fast and freshly made or frozen for that special occassion when time is of the essence..try this nice change to plain brown gravy..you won't be sorry ;)

Provided by Gingerbee

Categories     Vegetable

Time 20m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 8

2 tablespoons butter
2 tablespoons oil (canola)
4 large white onions (thick sliced)
4 teaspoons brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon brown food coloring (optional)
1/2 teaspoon salt
1/2 teaspoon pepper

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.

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