Caramelized Onions For The Grill Or Oven Recipes

CARAMELIZED ONIONS ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat.
• Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
• Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.

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 FOR THE GRILL OR OVEN

Steps:

• Set outdoor grill to medium.
• Place the onion wedges on a large square of heavy-duty foil.
• Dot the top of the wedges with butter cubes, then sprinkle with bouillon powder, garlic powder, salt and ground black pepper.
• Fold the foil square into a packet.
• prick a small hole in the top of the packet to allow heat to escape.
• Place the packet (hole-side facing up) on the preheated grill.
• Cook for about 45 minutes to 1 hour or until the onions are a deep golden brown (shake the packet or open and stir the onions about halfway through to prevent burning).
• For oven baking; place the sealed foil packets on a small jelly-roll sheet.
• Bake 375 degrees F for about 45-50 minutes.

GRILLED CHEESE WITH CARAMELIZED ONIONS

Steps:

• Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
• Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
• Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

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.