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Onions, Caramelized, Master Recipe
Nb persons: 10
Yield:
Preparation time: 10 minutes
Total time: 50 minutes
Source: Perfect Vegetables pg 167
1 tbsp | unsalted butter |
1/2 teaspoon | salt |
1 tbsp | vegetable oil |
1 tsp | brown sugar, light |
2lb | onions, halved and sliced 1/4 inch thick, Vadalia or White for sweet, Spanish for savory and meaty |
1tbsp | water |
Ground black pepper, to taste |
Heat the butter and oil in a 12-inch nonstick skillet over high heat. When the foaming subsides, stir in the salt and brown Sugar. Add the onions and stir to coat. Cook, stirring occasionally, until the onions begin to soften and release some moisture, about 5 minutes. Reduce the heat to medium and cook, stirring frequently, until the onions are deeply browned and slightly sticky, about 40 minutes longer. (If the onions are sizzling or scorching, reduce the heat. If the onions are not browning after 15 to 20 minutes, raise the heat.) Off the heat, stir in the water and season with pepper to taste. (The onions can be refrigerated in an airtight container for up to 7 days.)
Caramelzed onions are easily added to most any meal. Try them in an omelete, frittata, or strata or with scrambled eggs and home fries. They taste fantastic on grilled cheese sandwces, BLTs, ad burgers or thrown into pasta, potatoe, or green salads. Add them to stuffings, gratins, casseroles, and savory tarts or sprinkle them over bruschetta, focaccia, or pizza. They spiff up baked and mashed potatoes, rice, risotto, and polinta. Last, try them with apples and a good cheese for desert.
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