Caramelized Onions

"From Everyday Food. They suggest making this batch and storing in the refrigerator (in an airtight container) for up to 2 weeks and using it in soups, dips, sandwiches, pastas. They also suggest that if you want to halve this recipe, to use a 6 quart pot."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
5
Yields:
3 1/2 cups
Serves:
3
Advertisement

ingredients

Advertisement

directions

  • In a 8-quart Dutch oven or heavy pot, melt butter over medium-high heat. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, about 35 minutes.
  • Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits on the bottom of the pot, 35-40 minutes. Lower the heat if the bottom of the pot begins to scorch.
  • When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat, season with salt. Let cool completely before packaging in an airtight container.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes