Discussion in 'Food & Wine' started by random3434, Jun 8, 2010.
Anyone have a really good and tasty way to make them?
Try this one. Caramelized Onion Sauce with White Wine Recipe at Cook?s Illustrated
olive oil and butter cook slow till carmelized than add a little garlic and S&P but don't let it burn!!!! Then put this on a good polish saugage or any kind of a sandwich!!!!
Onions...Slice them thick.
Butter...Put it in a pan.
Cook onions in butter s-l-o-w-l-y for as long as it takes (upwards of an hour).
Put on steak, pork chops, baked potatoes, hamburgers, dawgs, bratwurst, you name it.
Use a a heavy pot, cast iron is best. Use olive oil and not butter as butter will burn before you caramelize the onions.
It takes paitents and time. Slow heat (medium) and continue to stir, stir, stir, scrape scrape scrape.
The onions will cook down A LOT. You will get about 1/8 the volume of caramelized onion per onion.
watcha doing with them EZ?
I use butter and never have a problem with burning them.
You have been lucky then. It is preferable to add the butter at the end for the flavor.
Luck nothing...I cook them on l-o-w heat.
My daughter and I love making veggie subs. We saute the green peppers and mushrooms, then TRY to carmelize the onions,,,put that on the french bread, top with cheeses and tomatoes seasoned with Itn. dressing, then bake in the oven.
It's the most tasty sammy EVER!
I would suggest you make a big batch of caramelized onions and keep them on hand. They will last a week in the fridge.
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