Comments on: How to Caramelize Onions

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.

By: Gretchen Williams

Gretchen Williams — Tue, 28 Apr 2009 02:28:38 +0000

@Young Chef
So glad to hear that you found the recipe useful. Even happier that you love onions at such a young age – that’s quite unusual :)

By: keitaya

keitaya — Thu, 09 Apr 2009 07:08:31 +0000

This is a wonderful way to dress up plain meals like sausages or add to a gravy for a bit of a wow factor at dinner.

By: Young Chef

Young Chef — Wed, 01 Apr 2009 20:55:07 +0000

I’m thirteen years old, and I’ve been exploring recipes with my favorite food: Onions. I always tend to fry or burn onions when I try to caramelize them, which is why this recipe was perfect. I succeeded! Thank you. These onions are delicious alone as well as a topping.

By: Fumi Matsubara

Fumi Matsubara — Tue, 07 Oct 2008 19:16:28 +0000

@Rebekah

Hi Rebekah! Welcome and thanks for stopping by for a comment. I haven’t froze them but now I know I can. Tanks for the great tip!

By: Rebekah

Rebekah — Sat, 04 Oct 2008 21:34:30 +0000

I don’t normally add sugar and i cook at a medium high heat for a while. But carmelized onoins make a graet pizza topping with ricotta cheese! yum!! last time i made a huge batch and froze them.

By: Fumi Matsubara

Fumi Matsubara — Tue, 16 Sep 2008 21:28:29 +0000

@Heidi Thank you for taking a moment to share us your feedback! It is much appreciated.

I am going camping this weekend so most likely I will be making some my self tomorrow or on Thursday. Cant wait, I love this stuff with cheese and wine :) :) :)