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