Caramelized Onions

Discussion in 'Food & Wine' started by random3434, Jun 8, 2010.

  1. random3434
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    random3434 Senior Member

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    Anyone have a really good and tasty way to make them?
     
  2. Dante
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    Dante On leave Supporting Member

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  3. keee keee
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    keee keee Senior Member

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    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!!!!
     
  4. Oddball
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    Oddball BANNED Supporting Member

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    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.
     
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  5. syrenn
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    syrenn BANNED

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    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?


     
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    Last edited: Jun 22, 2010
  6. Oddball
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    Oddball BANNED Supporting Member

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    I use butter and never have a problem with burning them.
     
  7. syrenn
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    syrenn BANNED

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    You have been lucky then. :) It is preferable to add the butter at the end for the flavor.
     
  8. Oddball
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    Luck nothing...I cook them on l-o-w heat. :D
     
  9. random3434
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    random3434 Senior Member

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    Thanks everyone!

    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! :eusa_drool:
     
  10. syrenn
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    syrenn BANNED

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    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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