Flavored Caramelized Onions Recipes

FLAVORED CARAMELIZED ONIONS

Steps:

• In a large skillet, melt the butter over medium-high heat.
• Add the onions and reduce the heat to medium-low.
• Cook slowly, stirring occasionally, until golden brown and caramelized, about 30 minutes.
• Add the thyme, rosemary, salt and pepper, and brown sugar; stir well to combine.
• Cook for 5 more minutes.

CARAMELIZED ONION-FLAVORED RICE

Steps:

• Rice rice well, cover with 3 inches of water and soak for up to 2 hours.
• Heat oil in a large saucepan.
• Add bay leaves, cinnamon and cloves.
• Saute until fragrant (about one minute).
• Stir in onions.
• Saute stirring frequently until caramelized (20 to 25 minutes).
• Reduce heat as onions begin to color.
• Add a spoonful of water to prevent burning if necessary.
• When the onions are caramelized, drain rice and add to onions.
• Mix well.
• Add 3 1/2 cups of water and salt.
• Cover and bring to a boil over high heat.
• Reduce heat to low, cover and cook for 25 minutes (without peeking).
• Remove from heat, leave lid ajar to allow steam to escape.
• Let rest for 5 minutes.
• Fluff and serve.

BEST CARAMELIZED ONIONS

Steps:

• Melt the butter in a large skillet, add the onions.
• Cover and cook over low heat 30 minutes.
• Remove cover, raise the heat, stirring to keep the onions from sticking.
• As soon as the onions begin to brown- in about 10 minutes- lower the heat.
• Cover and cook for 10 minutes.
• Repeat step 2.
• Repeat step 3.
• Add the vinegar, salt and pepper.
• Turn the heat to high and stir with a wooden spoon until the vinegar is evaporated~ about 5 minutes.
• This dish can be made in advance.
• To reheat: cook over low heat for 10 minutes.
• Large, mild-flavored onions work best.
• Caramelized onions can be frozen in an airtight container up to three months.

CARAMELIZED ONIONS

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.