I had a craving for French Onion soup - Yum! I went to my favorite local restaurant and ordered a bowl and then I wondered why I was paying $5 for a bowl of it when mine is much tastier. Evidently, that restaurant changed their recipe or the chef was off his game that day. I posted my french onion soup recipe back in 2010, but I didn't delve into making and using caramelized onions for other applications.
You see, caramelized onions add a wonderful flavor component to many dishes. From great omelets to easy tartlets to delicious paninis or yummy pizzas and so much more! Add a tablespoon or two to instant mashed potatoes, wilted greens or sautéed green beans. So, let's get started!
The trick to caramelized onions is cooking them slow and as I've said before, I don't have the patience for the stovetop method, so this is the go-to method for me.
Ingredients:
Cooking Spray
About 6 pounds yellow onions (sometimes called storage or cooking onions)
1 stick of butter
light sprinkling of salt
Directions:
Spray your 5-7 quart stoneware liner with cooking spray to prevent the onions from sticking and burning. Cut butter into small pats (about 20 - 24).
Thinly slice the onions (for an easy way to do this, use a food processor or a mandoline). Don't use sweet onions - they have too much water content and you'll lose onion flavor that way.
Layer 1/3 of the onions, half the butter pats, 1/2 the rest of the onions, the rest of the butter and the rest of the onions. Sprinkle each onion layer with a bit of salt.
Cover and cook 8 - 10 hours. The large time frame is because every slow cooker is different and will cook at various temperatures. I have one that cooks "hot" even on low, so the onions could potentially burn if I didn't check on them at 8 hours. I usually stir it about 3 times during the cooking, too, since that just helps even things out. But you don't have to be home to stir it, they will cook just as well without stirring. Be prepared - the onions will reduce to less than half the original volume. Leave cooker uncovered, cook for one additional hour on HIGH. This step will let some of the liquid evaporate out.
Remove onions to small (1/2 cup or 1 cup) containers. Let them cool before covering with tight-fitting lids. You can freeze them but also, they will stay in the refrigerator for up to 2 weeks so you can use just what you need and put the rest back.
Try a pizza with bacon and caramelized onions. Make hummus and add in caramelized onions. Here's a recipe for Horseradish Meatloaf with Caramelized Onions and a Sour Cream-Horseradish Sauce from Kalyn's Kitchen.
Enjoy the beauty of caramelized onions without slaving over a hot stove.
Related recipe: French Onion Soup - Granny's Delights
You see, caramelized onions add a wonderful flavor component to many dishes. From great omelets to easy tartlets to delicious paninis or yummy pizzas and so much more! Add a tablespoon or two to instant mashed potatoes, wilted greens or sautéed green beans. So, let's get started!
The trick to caramelized onions is cooking them slow and as I've said before, I don't have the patience for the stovetop method, so this is the go-to method for me.
Ingredients:
Cooking Spray
About 6 pounds yellow onions (sometimes called storage or cooking onions)
1 stick of butter
light sprinkling of salt
Directions:
Spray your 5-7 quart stoneware liner with cooking spray to prevent the onions from sticking and burning. Cut butter into small pats (about 20 - 24).
Thinly slice the onions (for an easy way to do this, use a food processor or a mandoline). Don't use sweet onions - they have too much water content and you'll lose onion flavor that way.
Layer 1/3 of the onions, half the butter pats, 1/2 the rest of the onions, the rest of the butter and the rest of the onions. Sprinkle each onion layer with a bit of salt.
Cover and cook 8 - 10 hours. The large time frame is because every slow cooker is different and will cook at various temperatures. I have one that cooks "hot" even on low, so the onions could potentially burn if I didn't check on them at 8 hours. I usually stir it about 3 times during the cooking, too, since that just helps even things out. But you don't have to be home to stir it, they will cook just as well without stirring. Be prepared - the onions will reduce to less than half the original volume. Leave cooker uncovered, cook for one additional hour on HIGH. This step will let some of the liquid evaporate out.
Remove onions to small (1/2 cup or 1 cup) containers. Let them cool before covering with tight-fitting lids. You can freeze them but also, they will stay in the refrigerator for up to 2 weeks so you can use just what you need and put the rest back.
Try a pizza with bacon and caramelized onions. Make hummus and add in caramelized onions. Here's a recipe for Horseradish Meatloaf with Caramelized Onions and a Sour Cream-Horseradish Sauce from Kalyn's Kitchen.
Enjoy the beauty of caramelized onions without slaving over a hot stove.
Related recipe: French Onion Soup - Granny's Delights