1/2 Photos of Caramelized Onions
Dreamer in Ontario's Note:
Caramelizing onions changes their flavour from sharp and pungent to sweet and complex. You cook them until they're deeply coloured and jam-like. The onion jam will keep for weeks when refrigerated. Use it to thicken soups and sauces, garnish grilled meats, poultry & seafood, fill omelets and sandwiches, stir into dips, toss with pasta... The prep time doesn't include the time to peel and chop the onions. This recipe was found in How to Cook Everything by Mark Bittman. This is a wonderful cookbook filled with simple tips and recipes for just about anything you can think of .
My Private Note
Units: US | Metric
- 1Place sliced onions in a large skillet over medium heat.
- 2Cover and cook, stirring infrequently, until they are dry and almost sticking to the pan (about 20 min).
- 3Now stir in the oil or butter plus a large pinch of salt.
- 4Reduce heat to medium low and cook, stirring occasionally and adding oil or butter as needed to keep them from sticking without getting greasy, for 40 to 60 minutes, depending on how you want them.(See Notes at end on directions).
- 5Add salt and pepper to taste.
- 6Serve hot or at room temperature.
- 8After 20 minutes the onions will be ivory coloured, softened and onionly tasting.
- 9After 25 to 30 minutes the onions will be golden in colour, wilted and sweet with a bit of onion sharpness.
- 10After 40 to 45 minutes the onions should be brown and starting to melt. They will now be sweet.
- 11After 60 minutes the will have the colour of maple syrup and the consistency and flavour than is something like a jam.
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Nutritional Facts for Caramelized Onions
Serving Size: 1 (177 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 127.7
- Calories from Fat 62
- Total Fat 6.9 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 6.9 mg
- Total Carbohydrate 15.9 g
- Dietary Fiber 2.8 g
- Sugars 7.2 g
- Protein 1.8 g