Yummy Onion Topping Caramelized Onions Recipes

Steps:

• 1. In large skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until lightly golden browned, about 10 to 13 minutes.
• 2. Add Splenda brown sugar, salt, chili powder, and Smokehouse pepper. Reduce heat to medium-low; cook, stirring often, until onion is soft and dark golden brown, 2 to 5 minutes.

Steps:

• In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.

Steps:

• Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
• Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
• Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
• Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

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 large skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until lightly golden browned, about 10 to 13 minutes. Add Splenda, salt, chili powder, and smokehouse pepper. Reduce heat to medium-low; cook, stirring often, until onion is soft and dark golden brown, 2 to 5 minutes.

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.