Prep 10 mins
Cook 20 mins
These are fantastic with burgers and steaks, or focaccia or anything that you want to use them with --- these freeze very well, to freeze just divide into small plastic containers then defrost in the microwave or thaw in refrigerator overnight
- In a skillet, melt the butter with oil over medium-high heat; add the sliced onions then sprinkle the sugar over the onions; cook stirring with a wooden spoon for about 20-25 minutes or until onions become golden brown and tender (depending on the size of your skillet try not to use more than 4 onions at a time or they will not caramelize properly).
- Add in salt and season with black pepper to taste and continue to cook, stirring for an additional 5 minutes.
Excellent! Kittencal does it again! I make these as directed and use them on panini sandwiches but last night I did something different. I used 4 large onions, 1/2 cup butter (will use less next time), no oil, brown sugar, salt and pepper and put all ingredients in the crock pot overnight until they were nicely carmelized. THEN I MADE THEM INTO SOUP! I added 4 cups veggie broth, 2 veg-chicken bouillon cubes, 1/4 cup sherry, few dashes or Worcestershire, 1-2 tsp minced garlic, big pinch of thyme and a bay leaf - cooked on low for 1 more hour and served. Everyone LOVED the soup!!! I will make this again and again, with less butter of course! Toasted half a multi=grain sandwich thin with a piece of havarti cheese on top, slapped it in my bowl of soup and VOWALAH!!!
These onions turned out great! I made them for chicken patty melts tonight and my whole family loved them. They were so easy and good. Thanks for posting!
This recipe is AMAZING! Used it over pan-fried kielbasa slices, a bit of mustard with it on a sub roll and it was sandwich HEAVEN.