Kittencal's Caramelized Onions

"These are fantastic with burgers and steaks, or focaccia or anything that you want to use them with --- these freeze very well, to freeze just divide into small plastic containers then defrost in the microwave or thaw in refrigerator overnight"
 
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photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by bebop102007 photo by bebop102007
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:
30mins
Ingredients:
6
Yields:
3 onions
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ingredients

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directions

  • In a skillet, melt the butter with oil over medium-high heat; add the sliced onions then sprinkle the sugar over the onions; cook stirring with a wooden spoon for about 20-25 minutes or until onions become golden brown and tender (depending on the size of your skillet try not to use more than 4 onions at a time or they will not caramelize properly).
  • Add in salt and season with black pepper to taste and continue to cook, stirring for an additional 5 minutes.

Questions & Replies

  1. Could you do this in a crockpot?
     
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Reviews

  1. Excellent! Kittencal does it again! I make these as directed and use them on panini sandwiches but last night I did something different. I used 4 large onions, 1/2 cup butter (will use less next time), no oil, brown sugar, salt and pepper and put all ingredients in the crock pot overnight until they were nicely carmelized. THEN I MADE THEM INTO SOUP! I added 4 cups veggie broth, 2 veg-chicken bouillon cubes, 1/4 cup sherry, few dashes or Worcestershire, 1-2 tsp minced garlic, big pinch of thyme and a bay leaf - cooked on low for 1 more hour and served. Everyone LOVED the soup!!! I will make this again and again, with less butter of course! Toasted half a multi=grain sandwich thin with a piece of havarti cheese on top, slapped it in my bowl of soup and VOWALAH!!!
     
  2. These onions turned out great! I made them for chicken patty melts tonight and my whole family loved them. They were so easy and good. Thanks for posting!
     
  3. This recipe is AMAZING! Used it over pan-fried kielbasa slices, a bit of mustard with it on a sub roll and it was sandwich HEAVEN.
     
  4. Another home run from Kittencal! Made this to put inside an omelet. We were having breakfast for dinner so made omelets with caramelized onions, mushrooms, ham and cheese. Thanks again!
     
  5. Oh these are so good. We had steaks tonight and I made these to go along with them. The little bit of brown sugar makes them so good. We all loved them and I can't wait for the leftovers with our omelets in the morning. Thank you for sharing yet another fantastic recipe from your collection.
     
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Tweaks

  1. Wow, this was great! I did four medium-to-large yellow onions in my large stockpot, and replaced the sugar with agave syrup (for those of you who want to try this, use about 1/2 the amount called for, because my agave came out slightly too sweet... and don't worry... you can put the agave in at the time that the sugar is called for in the recipe). I also cut down on the salt.<br/><br/>Fantastic! I will use this again and again. Thank you for posting.
     
  2. I cut the recipe in half and used brown sugar twin in place of the brown sugar. I then added in about 3 T. garlic and about 1/4 c. juice from the jar. Over med. heat I let the liquid evaporate (a couple of minutes), then added a little olive oil and some cooked whole wheat spaghetti to the onions and garlic. Stirred around, and then let sit for a few minutes to absorb flavors. The onions were great and made my noodles taste so good! I will use these more often now that I have this recipe! I never knew you were supposed to add sugar. I always just sauteed them until they were very soft and used those before finding this recipe. Another fantastic recipe from Kitten! Thank you for sharing it with us!
     

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