Perfect Choice-Caramelized Onions
"Bored with that steak dinner or roastbeef? Spike it up with these delicious caramelized onions that are so so good even on your burger. Fast and freshly made or frozen for that special occassion when time is of the essence..try this nice change to plain brown gravy..you won't be sorry ;)"
photo by lazyme
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
2 cups
- Serves:
- 4
ingredients
- 2 tablespoons butter
- 2 tablespoons oil (canola)
- 4 large white onions (thick sliced)
- 4 teaspoons brown sugar
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon brown food coloring (optional)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
directions
- 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.
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Reviews
-
I will use this recipe again. Love onions anyway. Good recipe. I used this in French Onion Soup. -
Great onions. I used some on a burger and plan to use the leftovers for a French Onion soup. Thanks for sharing this nice keeper. -
These were great!
-
These are great! So easy and tasty; they reminded me of being in a steak house! Will definitely use this recipe again. Thanks! -
Absolutely Fantastic! I made this to serve with quick hot roast beef sandwiches. I used thin sliced deli eye roast on a hard Italian roll with cheese on top. I microwaved these till hot and then topped with the onions. Thanks Gingerbee for a wonderful recipe.
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RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
