Perfect Choice Caramelized Onions Recipes

Steps:

• Over medium heat, heat skillet before placing in butter and oil.
• Add onion, salt, pepper, Worcestershire sauce, and sugar.
• Cook uncovered over medium heat, moving the onions around, until onions begin to get browned; approx.
• 8-10 minutes.
• Cover and reduce heat to medium-low and cook for an additional 13-15 minutes.
• The onions will sweat down and be glossy and soft.
• *(At this point for visual affects, I add 1/2 tsp. Gravy Master or Kitchen Bouquet) to give it a rich brown color.
• Can be made in advance; freezes very well for the next Sunday roastbeef dinner.
• Serve with hamburgers, roasts or steaks.

Steps:

• Peel your onions and cut them in half through their stem ends-longways, if you will. Slice them thinly with the grain, following the line from root to stem rather than cutting the onion across its belly. This is actually important because slicing it the other way makes the path to silky onions a longer one.
• Once your onions are sliced, heat your skillet over medium-high heat and add the oil, then the onions and the salt. Let the onions sizzle for a couple minutes. Stir with a wooden spoon or a heatproof spatula and watch as they wilt for about 3 more minutes. At this point, reduce the heat to medium low. Put a lid on and step away for a few minutes. Give the onions a stir every now and then. You don't have to stand over it like risotto, but don't go for a walk around the block either. Caramelized bits will accumulate at the bottom and sides of the pan, and that's good. Just scrape them up and stir them in. A little color building as you go is okay, but don't rush to brown them. The point is to cook the onions gently, coaxing them through stages of raw, wilted, sweaty, soft, light brown, and finally deeply caramelized
• About 45 minutes in, remove the lid for the last time. They should be a light caramel color. Now, with the lid off, you will need to watch more closely and stir more frequently. At some point you may find that despite your best efforts some of the caramelized bits, verging on burnt, cling to the pan and threaten over all onion ruin. Do not fret! Just add a ½ cup or so of water and use its energy to help scrape up the stubborn but tasty film. Let the water cook out of course. When you're smiling over a soft, creamy, fragrant pile of mahogany onions, you're done.
• Note: R-Rated Onions will keep in the fridge for a week and in the freezer for 3 months.

Steps:

• In 12-inch nonstick skillet, melt butter over medium-high heat. Stir in onions to coat with butter. Cook uncovered 10 minutes, stirring every 3 to 4 minutes.
• Reduce heat to medium-low. Sprinkle salt over onions. Cook 35 to 40 minutes longer, stirring well every 5 minutes, until onions are deep golden brown (onions will shrink during cooking).

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.