Prep 5 mins
Cook 15 mins
A quick and easy caramelized onion topping that my family likes to put on everything from veggies to meat. They have even put these yummy onions on sandwiches. **Smokehouse pepper by McCormick is a must**
- 29.58 ml butter
- 2 large onions, sliced
- 19.71 ml Splenda brown sugar blend
- 4.92 ml salt
- 2.46 ml chili powder
- 2.46 ml pepper, Smokehouse by McCormick
- In large skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until lightly golden browned, about 10 to 13 minutes. Add Splenda, salt, chili powder, and smokehouse pepper. Reduce heat to medium-low; cook, stirring often, until onion is soft and dark golden brown, 2 to 5 minutes.
This is soo good, I ate what was left after dinner right out of the bowl!! I used my mandolin and sliced the onions very thin. I couldn't find the Smokehouse pepper so used regular, but will have to search a few other stores to get it and try. Made with Maple Pepper Steaks and it was a good compliment. Made for Photo Tag.
Thank you so much for this recipe, Debbwl! I used it on a 1lb. New York Strip with a sprinkle of crumbled blue cheese. Didn't have the McCormick Smokehouse, but used pepper and paprika instead. Simple and perfect!!
These are fantastic!!! Dh and I grilled out steaks last night for our News Years Day dinner and this really made the steaks extra special!!! I made 1/2 of the recipe for the 2 of us. These onions reminded me of a steak that was made with brown sugar and spices (which made a crisp outside coating) at the Hyde Park Restaurant. Thanks for sharing the recipe. Made for your win in the 12 Days of Christmas Surprise Event.