Comments on: How to Caramelize Onions

By: Jen

Jen — Tue, 14 Dec 2010 01:00:00 +0000

I just made these and they are really good! I’m planning to have them with my steak and mushrooms.

Thanks for this recipe!

By: giselediaz

giselediaz — Tue, 07 Sep 2010 05:30:43 +0000

45 minutes! When its ready it’s not a vegetable anymore ;)
But I understand lot of time and little heat is needed with so little amount of grease and sugar. This makes it a low calorie recipe.

Thanks anthony for the salt at the beginning tip!

By: giselediaz

giselediaz — Tue, 07 Sep 2010 05:14:16 +0000

45 minutes! When its ready it’s not a vegetable anymore ;)

By: anthony

anthony — Fri, 06 Aug 2010 01:26:03 +0000

Just stopping by to reaffirm by onion-caramelization technique. To add my own two cents, the salt at the beginning helps to draw out the water from the onions, which speeds the evaporation of the onion’s water, necessary before the sugars can caramelize. i also add some fresh black-pepper at the beginning to let it bleed into the taste (as i appreciate it that way).

Further, instead of water, i usually add a jigger of apple-cider vinegar after i kill the heat to scrape up some fonde and brighten the taste. A little more vinegar – as one wishes – can help to store the extra onions, which is never my problem. (Balsamic can also fill out the sweetness nicely.)

Word!

By: Karen

Karen — Mon, 12 Jul 2010 14:00:46 +0000

Great recipe, I have a pan full of caramelizing onions as we speak!

By: MtnGal25411

MtnGal25411 — Sun, 02 May 2010 20:00:17 +0000

Having a food orgasm just reading the recipe and the posts following it. Whew! This is some good cooking.
Making Carmelized onion to go with the steak and fresh mushrooms I just got from the store.

By: Price

Price — Mon, 08 Feb 2010 21:35:14 +0000

Once you have made a large volume of carmelized onions(and the oven is the greatest) You’ll find they go well in a ton of recipes. Two of my favorites: Warm german potato salad. Being able just to add the carm onions to the bacon, warm potatoes, etc, makes this double quick. But my favorite, quesadillas with grilled chicken, greem chilles, carm onions and Mexican cheese. Awesome!

By: Harry B. Chef

Harry B. Chef — Fri, 06 Nov 2009 07:01:31 +0000

Love all these ideas but here is what has worked for me best.

Thinly sliced onions amounts vary by dish so i’m not including ounces or #’s of onions ect.

Using a nonstick pan start with high heat till the pan starts to heat. add a nice drizzle of olive oil to slightly coat the pan and toss in your onions.

once your onions start to turn clear add enough whole unsalted butter to coat the onions you have in the pan.

Toss onions till coated then sprinkle the top with RAW Sugar… just enough to coat the top.

Reduce heat to medium and toss onions till they are now coated with butter and sugar.

at this point you need to keep a close eye on them as the brown and carmelise really quick!

Turn off the heat when you achive the desired consistency. i like mine a bit more done than most folks. Salt and pepper to taste at the end.

By: Mary Prevost

Mary Prevost — Tue, 07 Jul 2009 03:37:22 +0000

I always carmelize my onions in the oven pretty much like Jemma does. My family loves them in Mash potatoes. I also freeze mine with my seal a meal so I can use them anytime I want. I cannot take credit for the oven technique as I found it on line!!! Thanks for all the great ideas.

By: Gretchen Williams

Gretchen Williams — Tue, 28 Apr 2009 02:33:37 +0000

@keitaya – Agreed. If you haven’t already checked it out, our friend Jami has handed down a great Caramelized Onion Balsamic Gravy Recipe.

@Young Chef – You would probably like that recipe as well, considering you are a lover of onions. Give it a try and let us know what you think.