Caramelized onions, my way.

General Cooking your catch
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If caramelized onions were a balanced diet, I’d be the healthiest guy on this forum.

Anyhow, here’s my take on it. Fairly straightforward. Use a non-stick pan. Whole process takes me 30-40 minutes while I’m making crab cakes on the side :stuck_out_tongue:

In a nutshell, start with a thin layer, medium-high heat, and bring it to “brownish-nearly burnt” on the bottom (gets the caramelizing started way faster). Toss in the rest, a small cup of water, and lid. Steam for 5-10 minutes, remove lid, and cook off the water. Stir only as needed to keep them from scorching up the pan.

Pictures :sunglasses:

This is going to be a 3 pound bag of onions in the skillet before I’m done.

I prefer corn oil. Open to suggestions though.

I slice them and put them in the pan as whole slices. Cover the bottom of the pan. Let these cook while you slice the rest of them. Just toss the new stuff on top. MEDIUM or MED-HI heat, do NOT scorch them. Sear them, not scorch.

When the bottom layer is seared the color of these that I flipped, you’re ready to move to the next step below.

3lb bag of sweet onions sliced, in the skillet. Added a cup of water and put a lid on it to steam them. 5-10 minutes will suffice, just get them to where they are turning translucent, NOT soft and slimy.

I sprinkled them with a bit of this. Adds some quick color, but the flavor is perfect for onions. Otherwise, a little salt will suffice.

This is after steaming, removing the lid and the water cooked off.

Cook on med-high heat, add more corn oil if you see the bottom getting dry. Only flip them when you’re s

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Matt, your my kind of cook! I love onions on anything you can put them on. Don’t even offer me a big greasy cheeseburger without a nice slice of sweet onion on it! Love me some Vildalia’s.

3

Easy, you should put some caramelized onions on your pulled pork BBQ sandwich next time. Up in Lexington NC (where my mother is from) they put slaw on the BBQ. *BUZZZZ wrong answer! Put caramelized onions, way better!

“Sire, it belongs in truth to the Church of God, in whose name I speak, to endure blows and not to inflict them. But it will also please your Majesty to remember that she is an anvil that has worn out many hammers.”…Theodore Beza

4

Matt! Don’t get me wrong, but I like slaw on pulled pork. I smoke my own pork and brisket and you can’t go wrong with onions on either one! Have you ever eaten a real Philly Cheese Steak. The only way to eat them is with fried onions on them. Yuppies put pickles and relish and other junk on them because they don’t know what’s good. I like a good slaw dog when I can get one.

5

I don’t mind slaw on my BBQ sandwich and I love it on a hot dog, but I vastly prefer the fried onions on the BBQ. Done properly, you don’t have room for anything else between the buns lol.

“Sire, it belongs in truth to the Church of God, in whose name I speak, to endure blows and not to inflict them. But it will also please your Majesty to remember that she is an anvil that has worn out many hammers.”…Theodore Beza

6

Matt, reading and posting last night got me hungry! I had to go get the fixins for some slaw dogs! Came home and made myself 2 of them! Also put some mustard and melted cheezwizz on em. Ate them and watched the fights on HBO. My last post was at 9:17 and the fights started at 9:30 so you know I hurried[:smiley: Now I see Penny’s Corn and Crab Chowder post and here we go again!:wink:

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quote:
Originally posted by Redfish_matt

I don’t mind slaw on my BBQ sandwich and I love it on a hot dog, but I vastly prefer the fried onions on the BBQ. Done properly, you don’t have room for anything else between the buns lol.

Easy solution on this one. Eat your BBQ on a plate with a side of slaw, side of onions, and don't forget hushpuppies. I like BBQ better with hushpuppies anyway. BBQ sandwiches are for beginners. :smiley:

It ain’t no mystery…this beer’s history!

8

PRO TIP:

try yellow, sharp onions if you are caramelizing them. They sweeten up just as good, drop all the onion pungency, and have more flavor. If you dont like it better, i will refund your $4 bag of onions.

9

adding a little sugar like maybe a tablespoon to quantity you have shown will greatly expedite the caramelization process

“Endeavor to Persevere.
Give,Give… Never Take.”
EC

10

Pes; I don’t think I speeds it up any! The sugar just burns faster and changes color. Just like you don’t want to put the BBQ sauce on the chicken to soon on the grill! You want the chicken cooked first and then glaze and harden the sauce at the end.

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quote:
Originally posted by Easy

Pes; I don’t think I speeds it up any! The sugar just burns faster and changes color. Just like you don’t want to put the BBQ sauce on the chicken to soon on the grill! You want the chicken cooked first and then glaze and harden the sauce at the end.

Well, all I can say is it works for me and I didn’t make it up either. I saw it on cooks country or one of those other Saturday etv shows. And by the way…isn’t carmeilization burnt sugar anyway???

“Endeavor to Persevere.
Give,Give… Never Take.”
EC

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It may, be but it’s the natural sugar in the onions, not added for color or taste! I want to taste the onions and the texture of them.

13

Throw ya some peeled and cleaned shrimp in them onions as you carmalized them…then toss them on top of a baked tater with a little sour cream…sounds weird but…mmmmmm…and I did not make this one up while drinking wine :wink:

miss’n fish’n

212 SEAHUNT CC
Sea Squirt 16

14
quote:
Originally posted by penfishn

Throw ya some peeled and cleaned shrimp in them onions as you carmalized them…then toss them on top of a baked tater with a little sour cream…sounds weird but…mmmmmm…and I did not make this one up while drinking wine :wink:

Nothing weird at all about that, I’ve actually done it before, as well as using chicken, beef, and scallops.

“Sire, it belongs in truth to the Church of God, in whose name I speak, to endure blows and not to inflict them. But it will also please your Majesty to remember that she is an anvil that has worn out many hammers.”…Theodore Beza

15

Good stuff. On the side, a portion of that with a little red wine, beef broth, a baguette or good bread, gruyere or mozzarella, broiler time and you got one heck of a first course soupage.

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one pound of onions cleaned and sliced carmelized in salted butter and dark brown sugar. I definately have to try your recipe.

keywest 196 150 hpdi