anyone know a good tecnique for making delicious caramelised onions?

Answer 1

My favorite method is to saute the slice onions in butter with a pinch of salt and pepper. Once they turn translucent, add some granulated sugar. The sugar will help in the caramelization and bring out additional sweetness in the onions. Let them brown and caramelize, but don't let them go too long. They'll be overdone if they look done in the pan.

Answer 2

My recipe is as follows;

Caramelised shallots or onions or a combination of both:

Step 1) Peel shallots and/or onions [if onions, slice into rings for easier cooking]. Place all into a heavy bottomed pan with a fair sized knob of butter over a medium-low heat. Stir occasionally until butter is melted and things start to simmer.

Step 2) Add boiling water until all are covered and cover the pot. Adjust the heat to as low as possible and allow to simmer until all the water has evaporated.

3) Remove the cover and stir. Continue cooking to allow the mixture to take on it's final caramel colour and sweetness (to taste).

This process can take a long while, but it's what makes them so good! For safety sake, plan on the caramelising step a day or two before you need them, especially if using as an ingredient in something else wherein they need to be cold before using (quiche, beef wellington, etc.)

This is brilliant as a base for french onion soup; use 3 large super-sweet onions and at least a dozen shallots in step 1. Instead of water, add good beef stock in step 2 and finally, add a pinch of thyme in step 3. When fully caramelised, add more beef stock and simmer, taste to adjust flavour with salt and fresh ground pepper. Serve in the classic style with slices of crisp-toasted french bread and a thick layer of cheese (my personal favourite is Jarlsberg).

Answer 3

Slice the onions and sweat slowly in oil then add some dark brown sugar. Just keep on cooking slowly and a good long time.

Answer 4

i believe caramelising onions should be done simply. butter, salt, and pepper thats it.
never add sugar as cooking them brings out natural sugars found in the onions.
melt some butter in a pan, add your onoins when the butter starts to froth, cook gently until translucent and quite sweet. you can't really over cook them, although it depends on what your using them for.

Answer 5

Lightly fry your onions in some oil and add a spoonful of dark brown sugar, you can add some honey if you like the are quite easy to make and very tasty.

Answer 6

Simple but excellent tasty accompaniment.
Large onion sliced, knob of butter with a splash of oil so butter does not burn, redwine vinegar and brown sugar.
heat oil and butter in a frying pan. add the onions and cook til soft.
add the brown sugar, about 3 tbspn and cook until softens and caramalises.
stir in about 2tbspn of red wine vinegar and they are ready to serve.

Answer 7

Caramelized onions, a very informative site:
http://freshcatering.blogspot.com/2005/12/kitchen-project-caramelized-onions.html

Answer 8

the most important thing to remember is to always always make sure you're pan is always hot before putting the butter wait for that to melt first than throw in you're onions at first don't stir them let the juices of the onion come out then you stir them....don't forget now make sure your pan is hot first its so important so hot that the butter sizzles when you put it

Answer 9

Saute your onions in butter. Once they are soft, sprinkle with sugar. You will notice them darken in color. The sugar is what causes the carmelization.

Answer 10

coat them in frying oil and fry them very gently (saute) in a frying pan. As soon as they are golden brown..well, they're caramelised.