Caramelized Onions Plus Recipes

CARAMELIZED ONIONS

Caramelized Onions image

These lightly golden onions have a delicate taste that complements green, beans, peas and almost any type of meat. Try them over steaks, on burgers, with pork chops and more. -Melba Lowery Rockwell, North Carolina

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4-6 servings

Number Of Ingredients 4

Ingredients

4 large onions, thinly sliced
1/4 cup canola oil
3 tablespoons cider vinegar
2 tablespoons brown sugar

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.

Nutrition Facts : Calories 136 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein.

CARAMELIZED ONIONS PLUS

Caramelized Onions Plus image

I buy this by the small jar at Trader Joe and decided it was time to make my own. Great on that Super burger, but it's a good table condiment for meats. Kinda like you would use a good chutney.

Provided by T. Woolfe

Categories Chutneys

Time 5h10m

Yield 1 1/2 cup

Number Of Ingredients 10

Ingredients

2 lbs yellow onions, sliced very thin
2 tablespoons butter (So, I like butter)
2/3 cup low cost supermarket-type balsamic vinegar
1/3 cup white vinegar
3/4 teaspoon powdered ginger
1/2 teaspoon beef bouillon granules (OPTIONAL)
5 tablespoons brown sugar (Dark if you have it)
1 good grind black pepper
1 pinch salt, to taste
1/3 cup water

Steps:

Put the Butter and all the Onions in a deep sided skillet or heavy pot over a low flame.
Use a heat diffuser if you have one even heat is the name of the game.
Turn the Onions in the pot every 15 min or so until they caramelize to a med gold, this took a couple 3 hours of low and slow.
I use my meat tongs.
Mix the Ginger and OPTIONAL Bullion with the Vinegars.
Add to the pot, watch out for the fumes.
Let it bubble slowly until thickened.
Add the Brown sugar and water.
Bubble Bubble, Toil (stir often) and it's worth the trouble.
Jar and refrigerate.

Nutrition Facts : Calories 669.9, Fat 16.1, SaturatedFat 10.1, Cholesterol 40.8, Sodium 510.1, Carbohydrate 122.5, Fiber 10.4, Sugar 87.8, Protein 7.7

CARAMELISED ONIONS

Caramelised onions image

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

Ingredients

2 tbsp olive oil
3 large onions (red or white), sliced
pinch of salt
2 tbsp soft brown sugar
1-2 tbsp balsamic vinegar

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 ONIONS

Caramelized Onions image

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

Ingredients

6 tablespoons unsalted butter
15 medium yellow onions (about 6 pounds total), halved lengthwise and sliced 1/4 inch thick
2 teaspoons coarse salt or 1 teaspoon table salt
1 tablespoon sugar

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

CARAMELIZED ONIONS

Caramelized Onions image

Caramelizing onions transforms them into a savory, almost sweet golden-brown tango. Sweet onions like Vidalia and Oso will carmelize a little faster, but any onion will work. I love caramelized onions as a side-dish for any meat dish or scattered over a pizza. Also good on hamburgers and scrambled eggs. Plus you gotta have them if you want to make French Onion Soup!

Provided by SharleneW

Categories Vegetable

Time 55m

Yield 3/4 cup

Number Of Ingredients 4

Ingredients

1 1/2 lbs onions, peeled, halved, and thinly sliced
1 teaspoon garlic, minced
1 teaspoon olive oil
salt and pepper

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.

Nutrition Facts : Calories 440, Fat 6.8, SaturatedFat 1.1, Sodium 28, Carbohydrate 93, Fiber 12.8, Sugar 38.9, Protein 8.6

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Web 2017-08-03 Step 6. Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and …
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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.
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