What is the best way to caramalise onions?

Question

i am having ribeye steaks with mash potato and roasted cherry tomatoes

Answer 1

Fry them slowly in butter so they dont burn and cook until dark golden but not black!

Answer 2

I slice my onions about 1/8" thick and then cut the rounds in half and seperate. Melt enough butter in a fry pan to cover the bottom. Add the onions and stir to coat with the butter. Sprinkle with about a tablespoon of sugar and cook until browned and soft. Add more butter if the pan becomes uncoated and cook slow. I also like to add some sliced mushrooms for the last couple minutes.

Answer 3

It's important to start them in a COLD pan. Put the sliced onions, either oil or butter (I like olive oil, which means you must cook them at a lower temperature... same with butter). And SALT... now turn on the heat to medium.... It will take a long time, don't let the heat get too high. Add a tiny bit of sugar and some vinegar when they are close to done.

Answer 4

Just cut them up, and put them in a frying pan with a little bit of butter, on a low heat until they are brown. Some people add sugar, but it's really not needed, the onions should be sweet in the first place.

Answer 5

Caramelised shallots &/or onions:

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 while, but it's what makes them so good!


For a great amount of them (say for soup as described below) 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 5 large super-sweet onions AND (if available) 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 6

Awww! try this. Take a vidalia onion, peel, then quarter but don't cut down all the way, Stuff w/ spoonful of butter, then pack with brown sugar. Wrap up the onion in aluminum foil wrap toward the top so that it doesn't fall over. We usually fix about 4-5 just depends on how many you're feeding. Then throw them on the grill on high for about 30min. appr. open up & pour into a serving bowl-DELICIOUS!!

Answer 7

CARAMELIZED ONIONS

2 lg. onions (1 lb.)
2 tbsp. salad oil
2 tbsp. red wine vinegar
1 tbsp. brown sugar

Cut onion into thick slices. In 10-inch skillet over medium heat, in hot oil, cook onion until tender. Stir in vinegar and brown sugar; cook until golden. Makes 4 servings. Each serving, about 115 calories.

Answer 8

badwarden's got the right site! LOL


CARAMELIZED ONIONS

2 lg. onions (1 lb.)
2 tbsp. salad oil
2 tbsp. red wine vinegar
1 tbsp. brown sugar

Cut onion into thick slices. In 10-inch skillet over medium heat, in hot oil, cook onion until tender. Stir in vinegar and brown sugar; cook until golden.

This is a sure-fire, tried & true EASY recipe.

Enjoy!

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Here's another:

To caramelize onions, you want to heat either butter or oil in a skillet over medium heat.
Add your onions, sprinkle some sugar over them, and reduce heat to medium low.
Cook them, stirring often, over the lower heat till they turn soft and a brown caramel looking color.
You can also add some balsamic vinegar, which helps with caramelization and gives them a slightly different taste.

Answer 9

take the steak out of the frying pan and add the sliced onions and a little oil or butter if needed. saute over med. heat. when about halfway through cooking add a splash of red wine and cover to let it steam the rest of the way.

Answer 10

CARAMELIZED ONIONS

2 lg. onions (1 lb.)
2 tbsp. salad oil
2 tbsp. red wine vinegar
1 tbsp. brown sugar

Cut onion into thick slices. In 10-inch skillet over medium heat, in hot oil, cook onion until tender. Stir in vinegar and brown sugar; cook until golden. Makes 4 servings.

Hope this helps..

Answer 11

Caramelized Onions

Here are three very different recipes, I use them at different times.
..><>.. Enjoy!

Caramelizing onions transforms them into a savory, almost sweet golden-brown tango. Sweet onions like Vidalia and Oso will carmelize a little faster, but any onion will work. I love caramelized onions as a side-dish for any meat dish or scattered over a pizza.

1 1/2 lbs onions, peeled, halved, and thinly sliced
1 teaspoon garlic, minced
1 teaspoon olive oil
salt and pepper

In 3-quart pan over medium-high heat, frequently stir onions and garlic in oil until onions start to become limp; reduce heat to medium-low and stir frequently until onions are very soft and browned, 40 to 45 minutes.
If onions start to stick to the pan, reduce heat further and stir in 2 tablespoons water.
Add salt and pepper to taste.

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Caramelized Onions

1 Tbsp. oil

2 medium onions, peeled, cut into 1/4-inch-thick slices (about 2 cups)

1-1/2 tsp. sugar

2 Tbsp. KRAFT Balsamic Vinaigrette Dressing


HEAT oil in large skillet on medium heat.

ADD onions; cook 20 to 25 min. or until lightly browned, stirring occasionally. Stir in sugar; cook 5 min. or until golden brown, stirring occasionally.

DRIZZLE with dressing just before serving.

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Caramelized Onions Recipe

Ingredients:
4 pounds yellow onions, peeled and cut into slices 1/8-inch thick
12 ounces unsalted butter
2 1/2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
2 teaspoons fresh minced herbs such as thyme, rosemary, sage or savory (optional)


Directions:

Place onions, butter, salt and pepper in a heavy saute pan. Cook slowly over low heat, stirring often. After 10 minutes, onions will begin to turn golden brown. If herbs are desired, add to onion mixture. Cook 15 to 20 minutes longer, until all onions are translucent, tender and golden brown. Cool onions on a sheet pan in the refrigerator, then place in an airtight container and keep refrigerated until ready to use. Onions may be made ahead and kept refrigerated for up to 5 days. Reheat in a saute pan over medium-low heat.