By Dreamer in Ontario on February 19, 2009
Photo by Papa D 1946-2012
Photo by Papa D 1946-2012
"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 ."
Serving Size: 1 (177 g)
Servings Per Recipe: 4
"This is by far the easiest way to make caramelized onions. This is now my go to recipe. Thanks Dorit fo such a wonderful recipe."
"Great recipe! I got a great deal on local sweet onions and this was a perfect way to use some up. Delicious!! Made for PAC Spring 2012."
"Great to eat along with sausage subs. Easy and so pleasing to the palate!"
"These were extremely easy and good. I had never made carmelized onions before. I am putting these on some sandwiches I am making this week. Made for Gimme 5."
"Oh my... these onions were delicious! I used them on grilled cheeseburgers and they were sooo good. The instructions and times are absolutely perfect. I really liked that there was no sugar added to this recipe (I don't like that sweet flavor you get when you add sugar to other recipes). Thanks Dreamer! Made for Holiday tag."
"The onions turned out wonderfully!!! I wasn't real sure about adding onions to a dry pan, but adding the lid helped pull out the onions liquid which kept them from sticking. This is very easy and so tasty, especially when I combined it with a marinated flank steak!! Thanks Dreamer for sharing this recipe. Made for your win in the Games Summer Spectacular."
"Fabulous caramelised onions recipe: wonderfully clear instructions, so easy to make and SO, SO DELICIOUS. :) I've been enjoying these in my take-to-work sandwiches and plan on having these regularly on hand for use not only in sandwiches but in omelets, soups and dips as Dreamer has suggested. So much more economical - and also very satisfying to make - than the gourmet equivalent I've bought from time to time at my local deli. Made exactly to the recipe, but next time I'm planning to add some minced garlic. Thank you so much for sharing this super recipe, Dreamer. Made for 1-2-3 Hit Wonders."
"This worked great. I followed the recipe as written. I used 1 tablespoon of olive oil and 1 tablespoon of butter. I didn't add any peppper. I really didn't time these as I was making. I just stopped cooking when they looked done to me."
"These were just as wonderful in flavor as I knew they would be. My DH and I love carmelized onions. About 1/2 way through cooking the onions I added coarsley chopped fresh mushrooms. Then when both the veggies were nice and carmelized I addred some small pieces of sliced ham. When the ham was browned a bit, I added about 9 beaten eggs. Cooked the eggs until done. Voila! Carmelized onions, mushrooms, & ham scrambled eggs with the fresh Oatmeal Wheat bread I made today as well. I told DH that he could take the leftover mix and put it into a flour tortilla in the morning for breadfast burritos. All this from your wonderful carmelized onions! Thanks so much for posting. Made for PAC Spring 2013."