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Sorry, Lubby, but you made browned onions, not caramelized onions.
That's kind of what I was thinking - I rarely caramelize onions - normally, for what I'm using them for, I need browned onions. It's been AGES (we're talking decades) since I've needed a large quantity of caramelized onions now that I think about it.
Don't you need to add a tiny bit of sugar to the mix? Or am I being too literal with the term caramelize? I know that onions have a natural sweetness that will come out, but couldn't hurt to nudge it along.
Don't you need to add a tiny bit of sugar to the mix? Or am I being too literal with the term caramelize? I know that onions have a natural sweetness that will come out, but couldn't hurt to nudge it along.
That's kind of what I was thinking - I rarely caramelize onions - normally, for what I'm using them for, I need browned onions. It's been AGES (we're talking decades) since I've needed a large quantity of caramelized onions now that I think about it.
I only make them for liver and onions. I use bacon fat.
Caramelized onions are naturally sweet, so no sugar is needed. Cut the onion in half, then slice the onion top to bottom. Onions are sweetest on the bottom, the closer you get to the top the stronger they get, thus you get a fair share slicing top to bottom.
I slice very thin. Place enough olive oil in dutch oven to coat onions, no more then that, pour off excess before continuing if needed. Add salt to taste. Saute' on med/high for 5 minutes, turn heat down to low, cover and simmer 30 minutes, stir about halfway through, lower heat if it's cooking too fast, adjust timing as needed.
On my new deduction range things cook a lot faster, so I have had to watch more closely.
I caramelize onions when I have too many raw onions on hand and freeze them, they are great with just about everything!
Slice onions thinly and place them in a wide pan with butter and oil. Cook on low heat for one hour. Turn them a couple of times until all the onions are brown.
Here's a crockpot version that's rated 5 stars on food.com - couldn't be simpler and no standing over the stove!
SERVINGS 12; YIELD 3 cups
3 lbs sliced onions
1⁄2 cup melted margarine (or butter)
1 teaspoon salt
Combine all ingredients in crockpot, cover, and cook on low for 8-10 hours.
This cooks up plenty that you can divide up and freeze for later use or go crazy and have liver and onions, steaks, burgers, and hot dogs all in the same week to use them up!
(Sorry emm - I see you beat me to this!)
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