Recipes from A Farmer’s Table – Carmelized Onions

Our “Onion” section of our Recipes page is looking bare! Here are a couple great recipes starring the onion.

Caramelized Onions

Perfectly caramelized onions sure are a treat, and add delicious flavor to many dishes. True caramelizing takes time and patience, so make sure you have enough of both when getting ready to make caramelized onions. The payoff, though, is enough to make you do a happy dance!

3-4 yellow onions
2T butter or olive oil
1/4C chicken stock, wine, or balsamic vinegar
Salt

Slice the onion into thin strips after cutting the ends off and peeling. Melt butter in a skillet over medium heat, then add the onions and stir gently to coat them with butter. Stir the onions every 5-10 minutes, scraping up the browned bits from the bottom of the skillet.

Around 10 minutes, the onions will start to soften. Around 30 minutes, they will be very soft and will be a light caramel color. There will probably be a good layer of browned bits on the bottom of the pan for you to scrape up. Keep those onions cooking, checking and stirring them frequently until they are a good golden color. If you want even more caramelization, keep cooking them until they’re the desired color.

When the onions are cooked to your liking, add the 1/4 cup of liquid to the pan to loosen the delicious browned bits from the bottom, and stir everything into your onions. Add salt to taste.

Onions can be used immediately, or stored in an airtight container in the fridge for up to a week.

Some ideas for using caramelized onions:
stir into mashed potatoes
serve with brie and crackers or toasted bread
on burgers with white cheddar or provolone cheese
on grilled cheese with white cheddar or provolone
in French onion soup

French Onion Soup

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.When you’re ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.Ladle the soup in bowls and float several of the Gruyere croutons on top.Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/french-onion-soup-recipe2.html?oc=linkback

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