Caramelized Onion

I love onions and was trying to give it a different taste.

I love making & eating caramelized onions specially on steaks & burgers!!

When I was a child, my mother always made onion gratin soup using a stock of onions she kept in the freezer. Whether you want to make a lot or just a little, the procedure is the same.Microwaving them makes them tender and decreases the volume. This also makes them easier to stir and decreases the cooking time. Once they begin to change color, keep your eye on them while stirring so they don't burn. Recipe by Ogunyanko

:positive

I wanted to make delicious caramelized onions to use in all kinds of dishes!Just keep sautéing it. The butter and garlic at the start can't be omitted. They both add a delicious richness.The browned bits should be brown, not black. Be careful not to let it burn. Recipe by Happyjakki-

good on a lot of stuff

Simple, traditional caramelized onion recipe. Can change up the flavor by trying out different flavored balsamic vinegar.

Since I wanted to eat onion gratin, I sauté a huge amount of these!Without these, I can't make the onion gratin soup that I learned from my mom.Slowly sauté the onions until brown, then stir to brown another portion.All you need to do is sauté as long as you are aware that the onions will become caramelized in time, you will persevere. Recipe by tink. (Makes about 600 g of caramelized onions.)

This vegan tart is entirely homemade but very simple! The crust isn't made by rubbing cold butter into flour and doesn't need to rest in the fridge. This cheat version is still really tasty!

This is an easy way to get great flavors.

Hungry but not real hungry. Kinda a tide me over till dinner.

loved the sweetness of this dish. if you want it less sweet just omit some of the sugar.

Caramelized onions are a great way to add flavor to any dish that usually has onion in it. Vegetarian dish.

Sweet potatoes for breakfast? Crazy, right? It's actually really good, and although this can also make for a great dinner side dish, it is a nice way to start a late summer/fall morning!

Caramelized onions that work super well on a burger or a steak :DRecipe in Portuguese: http://cafofodalu.blog.br/fogao/cebola-caramelizada-na-cerveja/

I rely on slow cookers a lot. I use it at least once a week. And sometimes I use it to make shortcuts. We love caramelized onion, but boy, sometimes I am just too lazy to make it. So making a big batch and storing it in the fridge or the freezer is the way to go!

Caramelized leek goes great with pork and chicken. It also makes a great sauce for sandwiches, it gives a sweet but very leek concentrated flavor that is quite unique.We kept this recipe simple. You can cook it for a few minutes or you can leave it a little bit more to make a more dense caramelized sauce.

I created this recipe because I wanted to make some caramelized apples that could be easily incorporated into other dishes.The only tip is not to stir the sauce in the pot until it starts to brown. That's it! Recipe by Ayuna

Quick and tasty. A perfect dish for me when I don't want to spend a lot of time in the kitchen.

I like this dip as you can customize it very easily to your dietary need and flavor preferences. Using a soy mayo keeps it dairy free. I give three choices for herbs all offering you flexibility in flavor profiles. Serve this with veggies, bread or soft pretzels. I use the red onion for its sweetness. You may use any onion you prefer. Very versatile!

Usually I use fried shallot to sprinkle on almost every food I eat. But since I need to #stayhome, I don't really go shopping too far where the Asian markets always have inexpensive shallots. I could find shallots in my local supermarkets, but the price is way too expensive, about 4 times more expensive.So I made fried onion to replace the fried shallot. This is also really good for snacking.

delicious and yummy!

I love caramelized onions, but they are pretty tedious to make.I got the idea for this method last year, when I had to prepare a lot of onions at once and saw how much liquid came out of them. I also did some research online. After several experiments, I came up with this recipe.All the steps are hints, but pay special attention to Steps 6-9 and Steps 16-19. Read these steps carefully and envision what you're aiming for.My explanation may not be good enough, but the point is to scrape the onion that gets stuck to the frying pan (the browned bits) with water and condensation. It's really easy. Recipe by *ai*

#nonindianrecipeThis us super easy recipe and takes only few minutes to prepare . This caramelized onion bread is going to be devoured so fast that might need to consider making 2 loaves instead of 1

good on anything BBQ'ed, steak, pork chops, burgers, sausages... :chihuahua

Il Magatello è un taglio di carne di prima categoria, ricavato dal quarto posteriore del bovino. Particolarmente apprezzato per le sue caratteristiche organolettiche: carne magra con poco grasso e tessuto connettivo, morbida e facile da tagliare, che presenta un sapore dolce e delicato, il magatello è un prodotto molto versatile in cucina, con il quale si possono preparare moltissimi piatti differenti. Un'altra caratteristica che fa particolarmente gradire a cuochi e non, questo taglio di bovino è la sua particolare forma, simile ad un cilindro allungato, che permette di ottenere fettine di carne della stessa dimensione.

This is something I use for different applications.