I just love
the smell of onions cooking and nothing beats the amazing favour that is
caramelized onions.
I enjoy
caramelized onions on a sandwich, in scrambled eggs or an omelet, on a cracker
with some cheese or in a bowl of French Onion Soup.
- 7 pounds of cooking onions
- 7 tbsp. unsalted butter
- 1 tbsp. sugar
- ½ tsp salt
- Peel and slice the onions.
- In a large stock pot or roasting pot, melt butter over medium-high heat. Once melted add onions and stir until the onions are coated with butter.
- Stirring occasionally cook the onions until they start to sweat, about 45 minutes.
- Sprinkle onions with sugar and salt. Stir well and reduce heat to medium-low.
- Continue cooking and stirring occasionally, until the onions turn a nice golden brown and become a jam-like consistency, about 45-60 minutes.
Store in an
air tight container in the fridge for up a week. You can also freeze
caramelized onions to use and have on hand for other times.
How To
Freeze Caramelized Onions
- Line a baking sheet with parchment paper.
- Scoop caramelized onions into small piles on the baking sheet and place in the freezer.
- Once frozen place onions in a freezer bad or air tight container, label and date.
Enjoy!
Shannon RD
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