Recipe by Kittencal@recipezazz
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
Top Review by Lilmsbritches
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!!!
- 3 large onions, thinly sliced (preferably sweet onions)
- 2 tablespoons butter or 2 tablespoons margarine
- 1 tablespoon oil
- 2 teaspoons brown sugar
- 1⁄2 teaspoon salt (or to taste)
- fresh coarse ground black pepper (optional and to taste)
Directions See How It's Made
- 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.