Onion Caramelized Cappuccino Recipes

Steps:

• Melt butter in large skillet over medium heat. Add onions and toss to coat with butter. Cover and slowly cook onions, stirring occasionally, for 10 minutes or until a golden Color is reached. Turn heat up to medium high and begin to brown the onions, stirring constantly about 10 more minutes. Season with salt and pepper.

Steps:

• Soup: In a casserole, bring milk to boil. Remove casserole from the heat. Add coffee. Cover and let infuse 10 minutes. Line a strainer of 2 thickness cheesecloth. Strain the milk. Set aside.
• In a casserole, brown onions at low heat in butter until caramelized. Onions must caramelized slowly and be near the consistency of a puree. Sprinkle with flour. Stir well. Add milk and bring to boil.
• In blender, reduce in a creamy puree. Add salt and pepper. Set aside and keep warm.
• Froth milk: In a little casserole, bring milk and sesame oil to boil. Remove from heat. With a hand mixer, froth the milk.
• Pour the onion cream in espresso cups. Garnish with froth milk. Add pepper.

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

Steps:

• In a large skillet over medium heat, melt butter; stir in brown sugar, lemon juice and pepper. Cook and stir until sugar is dissolved, 1-2 minutes. Add onions. Reduce heat to medium-low; cook until deep golden brown, 45-50 minutes, stirring occasionally.