CARAMELIZED ONIONS
All it takes is a little time, a little sugar and these caramalized onions are packed with pure sweet flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Makes 3 1/2 cups
Number Of Ingredients 4
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.
Nutrition Facts : Calories 62 g, Fat 3 g, Fiber 1 g, Protein 1 g
PECANS, BACON, CARAMELIZED BABY ONIONS,& GORGONZOLA CHEESE O
This salad is sweet, salty, smokey, crisp, crunchy, tangy and creamy! You've got crunchy and salty Pecans and Bacon, Sweet baby onions. Creamy, salty cheese. A lively tangy balsamic dressing. Over bitter young greens. Enjoy!
Provided by Rita1652
Categories Cheese
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 14
Steps:
- In a hot pan heat butter add onions and brown sugar cook till caramelized remove onions and set aside.
- Deglaze pan with vinegar add sugar whisk in oil, turn off heat whisk in herbs and sugar.
- Toss half the dressing into greens.
- Plate greens top with onions, cheese, bacon,tomatoes and pecans.
- Drizzle with remaining dressing.
Nutrition Facts : Calories 953.2, Fat 82.4, SaturatedFat 22.2, Cholesterol 66.5, Sodium 903, Carbohydrate 40, Fiber 6.7, Sugar 23.5, Protein 17.7
TAGINE OF LAMB WITH CARAMELIZED BABY ONIONS AND PEARS
Steps:
- Cut the meat into 6 or 8 pieces, and put it into a wide pan with 2 tablespoons oil over medium heat; turn to brown the pieces all over. Add the chopped onion and barely cover with water. Stir in salt and pepper, ginger, cinnamon, and saffron, and simmer, covered, over a low heat for 1 1/2 hours, turning the pieces over a few times.
- To peel the onions or shallots, blanch them in boiling water for 5 minutes and, when cool enough to handle, peel off the skins and trim the roots. Sauté them in a skillet in 2 tablespoons oil over a low heat for 5 to 10 minutes, shaking the pan, until the onions have slightly colored. Then add them to the meat and cook for a further 30 minutes, until the meat is very tender and the baby onions are so soft that, as they say in Morocco, "you can crush them with your tongue." Toward the end of the cooking time, cook uncovered to reduce the sauce. There should be only a small amount of liquid remaining.
- Wash the pears. Quarter and core them but do not peel them. Sauté them in a large skillet in a mixture of butter and the remaining tablespoon of oil over medium heat until their cut sides are slightly brown and caramelized. If they have not softened right through (that depends on their size and degree of ripeness), put them into the pan over the meat, skin side up, and continue to cook, covered, until they are very tender. It could be 15 minutes, but you must watch them as they can quickly fall apart.
- Serve the meat with the pears, arranged skin side up, on top.
- variations
- Stir in 1 to 1 1/2 tablespoons of clear honey when you put in the pears, and adjust the seasoning so that there is enough salt and plenty of pepper to mitigate the sweetness.
- Add 1/2 cup blanched almonds to the meat at the start. They will soften during the cooking.
- Instead of pears, sharp green apples, such as Granny Smiths, may be used.
- Use veal instead of lamb.
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
CARAMELIZED PARSNIPS AND BABY ONIONS
Make and share this Caramelized Parsnips and Baby Onions recipe from Food.com.
Provided by PetsRus
Categories Vegetable
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
- Mix all ingredients together and place in a shallow tin.
- Cook uncovered at 150C/300F for 35-45 minutes, turn occasionally.
- Increase temperature to 200C/400F and cook for a further 15-20 minutes until crisp and golden.
Nutrition Facts : Calories 159.8, Fat 3.9, SaturatedFat 0.6, Sodium 14.7, Carbohydrate 31.3, Fiber 6.7, Sugar 12.2, Protein 2.1
More about "caramelized baby onions recipes"
CARAMELIZED ONIONS RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (173)Estimated Reading Time 8 minsServings 0.5Total Time 1 hr 15 mins
- Halve both onions through root end. Using the tip of your knife, cut a V-shaped notch around root to remove it (this will ensure that all slices separate when you cut the onion).
- Place 1 onion half on your cutting board so root end is facing you, then thinly slice onion lengthwise, starting at one side and working all the way to the other (so your knife runs through the root halfway through, not starting or ending at the root end). You’re going for slices that are ¼"–⅛" thick.
- Repeat same slicing procedure for remaining onion halves. It’s a lot of onion! But it will cook down quite a bit, so it’s best to start with a large quantity.
- Heat 2 Tbsp. butter in a large saucepan over medium until melted and sizzling. You can use a skillet to cook the onions, but a pan with high sides will keep the onions from flipping out onto your stove. Using a pan that also has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.
HOW TO CARAMELIZE ONIONS - ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
- Choose Your Onions. I usually use yellow onions, but white or purple will also work. The amount of onions to caramelize is up to you. I find that two to three work well for a large skillet.
- Slice Your Onion. Cut the stem and root ends off the onion. Then halve the onion and cut it into thin slices. The onion should then naturally separate into half-rings.
- Melt Butter in a Skillet. Add three to four tablespoons of fat to a large skillet over medium heat. Butter and olive oil both work well. I like to use a combination of the two, as the butter adds rich flavor and the oil can tolerate higher temperatures without burning.
- Add the Onions and a Pinch of Salt. The salt will season the onions, but it will also help pull out some of the moisture and move the process right along.
- Deglaze. If the onions stick to the bottom of the pan, deglaze with a tablespoon of red wine vinegar, balsamic vinegar, or wine. I usually stick with balsamic vinegar because the flavor complements the onions perfectly.
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