Rutabagas With Caramelized Onions Recipes

Steps:

• Melt 5 tablespoons butter in heavy large skillet over medium-low heat.
• Add onions and sauté until brown and caramelized (about thirty minutes, low and slow).
• Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes and then drain well.
• Melt 3 tablespoons butter in large skillet over medium-low heat.
• Add rutabagas; sauté until heated through, about 10 minutes.
• Drizzle honey over.
• Gently stir in onions.
• Season with salt and pepper.

Steps:

• Heat Olive oil in a heavy skillet add the onions, cook over low heat for approximately 45 minutes or until they are golden and caramelized.
• Meanwhile boil the rutabagas in salted water, cook until soft, drain and mash well then beat in the butter.
• Stir in the caramelized onions, taste and adjust seasoning.
• Serve piping hot (reheat in the oven if necessary).

Steps:

• Melt 5 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until brown, 40 minutes.
• Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain well.
• Melt 3 tablespoons butter in large skillet over medium-low heat. Add rutabagas; sauté until heated through, about 10 minutes. Drizzle honey over. Gently stir in onions. Season with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature. Rewarm over medium-low heat.)