Caramelized Onions With Barbecue Sauce Recipes

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CARAMELIZED ONION - BBQ



Caramelized Onion - BBQ image

Great onions that go with anything that is grilled on the BBQ. A TV chef did this once and it has been a family faviorite since. Only problem is I have never measured ingredients - so adjust to suit your own taste! Also great on a sausage sandwich.

Provided by sams1

Categories     Onions

Time 7m

Yield 3 serving(s)

Number Of Ingredients 4

2 onions, sliced
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
oil

Steps:

  • Cook onions on BBQ plate until soft, using oil to prevent sticking.
  • Just prior to serving mix through brown sugar and balsamic vinegar until sugar dissolves and oniobs are "caramalised".
  • Enjoy!

Nutrition Facts : Calories 48.1, Fat 0.1, Sodium 4, Carbohydrate 11.9, Fiber 1, Sugar 7.6, Protein 0.7

CARAMELIZED ONION-BBQ PORK RIBS RECIPE



Caramelized Onion-BBQ Pork Ribs Recipe image

Treat your guests well with our Caramelized Onion-BBQ Pork Ribs Recipe. Caramelized onions pair beautifully with barbecue sauce in this pork ribs recipe.

Provided by My Food and Family

Categories     Home

Time 3h

Yield 8 servings

Number Of Ingredients 6

4 lb. pork baby back ribs
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 large onion, coarsely chopped
3/4 cup KRAFT Hickory Smoke Barbecue Sauce
2 Tbsp. GREY POUPON Country Dijon Mustard
Reynolds Wrap® Aluminum Foil

Steps:

  • Heat oven to 450ºF.
  • Line roasting pan with Reynolds Wrap® Aluminum Foil. Place ribs in prepared pan; brush both sides of ribs with dressing. Bake 20 min.
  • Reduce oven to 300ºF. Top ribs with onions; cover with additional foil.
  • Bake 2 hours or until ribs are tender. Transfer ribs to cutting board, reserving sauce in pan. Pour reserved sauce through strainer; discard strained liquid. Reserve strained onions for later use. Return ribs to foil-lined pan.
  • Increase oven to 450ºF. Mix barbecue sauce and mustard until blended; spoon over ribs. Top with reserved onions. Bake, uncovered, 25 min.

Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 500 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 10 g, Protein 25 g

BARBECUED TRI-TIP WITH CARAMELIZED RED ONIONS



Barbecued Tri-Tip with Caramelized Red Onions image

Categories     Beef     Onion     Summer     Grill/Barbecue     Chive     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 15

Caramelized red onions
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
2 1/2 pounds red onions (about 4 medium), halved, thinly sliced
2 teaspoons balsamic vinegar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh chives
Tri-tip
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 1 1/2- to 1 3/4-pound beef loin tri-tip roasts, trimmed of all but 1/4 inch of fat
2 tablespoons olive oil
Red Wine Barbecue Sauce

Steps:

  • For caramelized red onions:
  • Melt butter with olive oil in large nonstick skillet over medium heat. Add onions and cook until deep golden brown, stirring frequently, about 30 minutes. Stir in vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Remove from heat. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.) Stir in chives.
  • For tri-tip:
  • Prepare barbecue (medium heat). Mix garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper in small bowl. Brush both sides of tri-tips with oil and sprinkle with garlic-powder mixture, pressing to adhere. Grill tri-tips 5 minutes per side. Reduce heat to medium-low, or if using charcoal grill, move meat to cooler side of grill. Cover and grill until thermometer inserted into thickest part of meat registers 125°F to 130°F for medium-rare, brushing with barbecue sauce and turning every 10 minutes, about 30 minutes longer.
  • Transfer tri-tips to work surface; let stand 10 minutes. Cut meat crosswise into very thin slices; arrange on platter. Surround with caramelized onions and serve.

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