how do you caramelise onions?

Answer 1

CARAMELIZED ONIONS
Cooking Time: 12 to 14 hours on LOW
Slow Cooker Size: 4 quart
This recipe made me fall in love with my slow cooker and recognize its potential for dishes other than beef stew and chili. Caramelizing onions in the slow cooker eliminates the possibility of burning them that exists when you cook them on the stove top. An added bonus is the heady broth you end up with, which can be used in other dishes along with the onions.

Use the onions and liquid to flavor soups, stocks, and stews. They make a wonderful addition to risotto, a perfect pasta sauce, and the world's best pizza topping (for this use you will have to drain off the liquid first). The onions can be served on their own as a vegetable to accompany fish, meat, or fowl. Cook a very long time until they are a deep mahogany color.

3 pounds Vidalia or other sweet onions (4 to 5 onions, 3 to 4 inches in diameter), peeled and cut into 1/8-inch-thick to 1/4-inch-thick slices
8 tablespoons (1 stick) butter (see Note)



Place the onions and butter in the insert of the slow cooker, cover, and cook on LOW for 12 to 14 hours, until the onions are deep brown and very soft. It's almost impossible to overcook these; make sure to let the onions cook until they are mahogany colored.
Notes: While this recipe calls for Vidalia onions, you can use other sweet onions such as Maui, Walla Walla, or Texas 1015s. If you have a large slow cooker, you can double the onions. It is not necessary to increase the amount of butter.

Don't blanch at the amount of butter called for here. When you drain and chill the onions, the onion-flavored butter will congeal on the surface of the cooking liquid. Skim it and use it when you sauté other vegetables, over pasta, or in risotto.

Makes about 3 1/2 cups.

Answer 2

Fry in a little oil on a lowish heat until a light brown colour, add a little water if you like and move onions around the pan which will remove the caramelised sugar on the bottom of the pan giving your onions a darker colour and taste, oh a little salt and white pepper helps to extract the natural sugars ...
good luck, nice in a steak sarnie.

Answer 3

Onions have a natural sugar in them and by sauteing them in a little butter or margarine until they are browned a little is how you caramelise them

Answer 4

Wow, a lot of different answers! There are, as you can see, many ways to do it. For a plain style, just saute in butter, oil, or butter substitute until they are golden brown & soft - not crispy. If you want something flavored (for salads, sandwiches) mix the onions with a little Italian dressing or balsamic vinaigrette, then saute with very little olive oil.

Answer 5

Fry on a lowish heat. After they're sweating, stir in some brown sugar. A bit of marmalade works too. Then another 10 mins or so.

Answer 6

cook onions in a frying pan with either butter or with added sugar. Not oil.

Answer 7

melt a small amount of butter then add a spoonful of soft brown sugar stir together then add to your gentley fried onions cook for a further coulpe of mins.lovely

Answer 8

u don't need the sugar - they release their own sugars - just fry them in a little oil over a low heat, they will slowly start to turn golden and soft and taste sweet. keep the heat low so they dont burn.

Answer 9

Fry in olive oil, not too hot, don't burn them, you'll know they'll start going mushy and turn a browny colour, should take about 20 mins. Remember to stir regularly, you don't want them to burn.

Answer 10

i cook a lot of Curry's and believe me its so simple, chop ya onions and fry them slowly in a bit if oil then add a couple of tea spoons of sugar and a tap of salt, never rush it keep it slow then add a knob of butter, it,s yum yum yum