By Kittencalskitchen on April 15, 2004
Photo by May I Have That Recipe
Photo by May I Have That Recipe
"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"
Serving Size: 1 (504 g)
Servings Per Recipe: 1
"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."
"Another home run from Kittencal! Made this to put inside an omelet. We were having breakfast for dinner so made omelets with caramelized onions, mushrooms, ham and cheese. Thanks again!"
"Oh these are so good. We had steaks tonight and I made these to go along with them. The little bit of brown sugar makes them so good. We all loved them and I can't wait for the leftovers with our omelets in the morning. Thank you for sharing yet another fantastic recipe from your collection."
"Excellent! Prepared this dish to serve on a vegetarian sandwich. I did not use sweet onions and did add the brown sugar. Made with two onions and cut back on the butter and oil, this came together nicely in a non-stick skillet. Mine came out browner than the other pictures. Who doesn't love caramelized onions anyway?"
"Perfect is the word. My brother asked at the last minute for caramelized onions with our brats tonight. I scaled the recipe down for one onion and it came out great. I know we'll be making the full recipe again soon. Thank you for posting!"
"These onions are a great addition to sandwiches for an extra sweet crunch, they also work great added to cooked rice."
"Tremendous caramelized onions. Highly recommend"
"I had four cups of frozen sliced Vidalias from the past summer's bounty (the local market's, not my own crop)---and tried this recipe today. I could have happily eaten the entire skillet! The soup idea from LilMsBritches below is inspired. I'm trying that next, and expect great things!"
"What a great recipe!! Even my son who will not eat onions ate them!!"
"Wow, this was great! I did four medium-to-large yellow onions in my large stockpot, and replaced the sugar with agave syrup (for those of you who want to try this, use about 1/2 the amount called for, because my agave came out slightly too sweet... and don't worry... you can put the agave in at the time that the sugar is called for in the recipe). I also cut down on the salt.
Fantastic! I will use this again and again. Thank you for posting."
"Fantastic onions!....We recently had appetizers at some friends' house and when we entered the house there was this marvelous smell of onions being caramelized. They added them to a simple packaged onion dip, and it took it to a whole new level of deliciousness. Everyone loved it.. Thanks for teaching me how to caramelize my own onions, Kitten! I will be looking for more ideas of how to use them because they're just so good!"
"Wonderful! Mine took about an hour to get them caramelized but let them cook on 3 until they were at the color I wanted. Used them in a pasta dish."
"Perfect! Perfect! Perfect!"
"Great go-to recipe! I always make the mistake of trying to not follow this when making carmalized onions and slowly but surely over a few months my onions become less and less perfect. I always end up coming back to this recipe and am appaled that I hadn't been following it the whole time! No fail!"
"I don't know how I forgot to review these onions- I make them several times a month! The Gold Standard is using Vidalias, but they aren't available year-round. So any sweet onion will turn out yummy... This is a winner, Kitten!"
"Fantastic! Another winner! My first attempt at making these gems. I made a batch ahead of time to take to a Burger Bash BBQ later this afternoon. This recipe couldn't be simpler. Thanks a bunch Kitten!"
"looking good - going to serve them up on some pulled pork (I saw restaurant sign up tonight after work and I already had some leftover pulled pork iin the fridge so voila!!"
"I only used one big onion, but we ate so many straight from the pan, there was hardly enough for our hamburgers! Delicious!!"