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6 Fabulous Uses for Perfectly Caramelized Onions

6 Fabulous Uses for Perfectly Caramelized Onions


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Sweet, creamy caramelized onions are the well-earned result of many precious minutes spent stirring and stirring over medium-high heat. They can't be rushed—that'd be criminal--so you need to make sure you're doing it right. Let Test Kitchen professional Katie show you how:

Eating healthy should still be delicious.

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Almost any dish is made better with a topping of caramelized onions, but some just really shine. Here, a few suggestions and recipes:

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Easy Pissaladière Flatbread This post is sponsored by King Oscar | Thank you for supporting the brands that I love + trust! I can’t remember when I finally decided that it was okay to put anchovies on pizza, but I’m so glad I eventually snapped out of it. When I was a kid, I wasn’t as open-minded. The idea of putting little salty fish fillets on top of my prized pizza was grim today, it’s a flavor bomb. Now don’t get me wrong—when I’m hit with a pizza craving, I go the classic route. But have you ever sunken your teeth into a pesto-slathered ‘za studded with salty anchovies? Because it’s a dream. And then there’s Pissaladière.

Pissaladière.

This Provençal tart originated in Southern France. It brings together sweet caramelized onions, briny olives, and perfectly pungent anchovies for a delicious appetizer that goes oh-so-well with a glass of your favorite vino. (I’m sure there’s a proper wine pairing out there for this, but since I like all wine and all pizza, I’m telling you—anything works.)

To make things easy and approachable, I decided to bring the idea of a classic Pissaladière to pre-made flatbread.

I like serving these up to my gal pals out on the patio as a fun al fresco snack with wine and good conversation. Though these are so good you could totally enjoy them alone, in the dark, if you wanted to…

BUT. Traditionally, pissaladière was cooked and sold early in the morning in and around Nice, France.

I’m not sure my waking tastebuds could handle the pow wow this bad boy offers before my morning coffee—but I’ll gladly eat it any other time of the day.

King Oscar’s Anchovies.

I’m a bit of a canned fish snob which sounds hilarious, I know. You wouldn’t think canned fish and food snobbery could co-exist. But as someone who eats fish on the reg, I can tell you that there are fabulous canned fish and not-so-fabulous canned fish.

King Oscar remains a brand that I swear by.

Sustainably wild-caught off the coasts of Argentina and Peru, KO’s anchovies are pure glistening perfection. They’re aged in a salty brine for four to six months, leaving them with a fabulous flavor and texture.

If you haven’t laid some of King Oscar’s anchovies out onto a pizza yet, you must.

And why not this French classic? Get fancy!

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations, and you could be featured in my monthly newsletter <3


Creative and Comforting Recipes

The “creative and comforting” part is not only about the end result, but is so much about the cooking process.

While I always loved cooking, it wasn’t until I studied it in Culinary school, that the process became more important to me. I realized that creating the best comfort foods was more than just putting ingredients together — it’s all about how they’re put together.

This French Onion Mushroom Casserole recipe is the perfect example of this.

Learning how and when to add certain ingredients to a pan, what to finish with and why — it all fascinated me. And I learned patience is imperative.

You’ll need patience for this French Onion Mushroom Casserole recipe, and I promise you, it’ll be worth every second!


This goat cheese pizza recipe starts with store-bought pizza dough or homemade if you prefer to do everything yourself. You roll out the dough into a pizza shape and then mix all the toppings together. These include goat cheese, olive oil, cream, fontina cheese, Parmesan, asparagus spears, herbs, and spices. Just spread this mixture on top of the pizza base and bake for twelve minutes at 500° F.


Frugal Hausfrau

I’ve gotta say I’ve wanted to try crockpot caramelized onions for a long time…and I finally have. I have mixed feelings about my crockpot, btw. What they do well, they do SO well and what they don’t do well…yikes!

Bear with me, please as this post is being updated with new photos and text!

I have a few mixed feelings about the onions done in the crockpot, too. The final result was pretty darned good but there were a few that stuck to the sides of the pan and burned a bit, even though I stirred several times. You can’t just keep opening the lid over and over with a crockpot.

Admittedly, they weren’t too bitter and since I wasn’t using my onions until the next day I tossed them in the fridge – as I reheated I noticed that they all kind of magically had evened out in color. You can see some darkness in the photos here & there, though.

The other bothersome thing was the smell! Seriously, the onions I’ve caramelized stove top or in the oven didn’t smell like the ones in the crockpot do, and it didn’t go on for hours and hours, either!

The biggest drawback is that it’s really hard to judge when the onions will be done – at least the first time. I’d recommend starting them before you go to bed on a day you’ll be around in the a.m. so you can keep a pretty close eye on them as they finish.

All crockpots are a bit different, so you’ll want to figure out the timing for yours. Could be 8 hours or up to 12. Figure it out the first time (and if you’re like me, write it down) and it will be easier to get close to the mark for future batches.

When I cooked these, I had no leftover onion juice by the time the onions were caramelized to my liking. This might vary by the crockpot and the onions. If it appears there is too much juice, lift the lid of the crockpot and allow to evaporate.

On the plus side, it was so low maintenance I’d do it all again!

Caramelized Onions in the Crockpot

  • Servings: abt 3 cups
  • Time: varies
  • Difficulty: easy
  • 3 to 4 pounds onions, sliced about 3/8″ thick, pole to pole
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

Melt butter, toss olive oil, butter, salt and onions together. Add to crockpot and cook on high if your slow cooker runs cool for 10 to 16 hours and on low with a hotter, newer model from 8 to 14 hours. Stir two to three times during the process.

Store in the fridge for several days or the freezer for several months.

Note: Length of time depends on the crockpot and how deeply caramelized you wish the onions to be. Watch carefully during the final hours to prevent burning and to determine the timing for the next batch you make.

______________________________________________

You know I’ll be bringing this to our Throwback Thursday #29 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!


WELCOME TO CucinaByElena

Cucina means kitchen in Italian. In our home la cucina is the gathering place for creating delicious food, passing on traditions, and building new memories. From a young age my Italian family instilled in me that food is merely a vehicle to bring people together. Every ingredient, recipe, meal, and gathering is a story waiting to unfold. Cucina By Elena is a way for me to share stories, tradition, and achievable Italian inspired recipes for your table. I invite you to start cooking and baking in your cucina with me.

Every recipe is Made with Amore. From my Cucina to your Table&hellip


Turkey Burger Patty Melts with Caramelized Onions and Comeback Sauce – Perfect for The Grill

This is a Sponsored post written by me on behalf of Honeysuckle White® and Shady Brook Farms® for SocialSpark. All opinions are 100% mine.

Do you ever have a dish that conjures up a memory – whether it’s sitting at your grandparents table with a chocolate pie on the sideboard teasing you to finish those green beans before you can have a slice or a butternut squash ravioli tossed in a brown butter sauce that reminds you of dinner with friends that had your sides splitting with laughter? I have a few of those and when I was challenged with whipping up a turkey dish on the grill that would have friends and family wanting seconds, it was a no-brainer.

When I lived in New Hampshire during my cable cop days, there was a diner down the street that had these amazing patty melts – a juicy burger, smothered with swiss cheese on a soft toasty rye and some red onion. However, it was their sauce that was drizzled on the burger that took the typical patty melt and slapped it into next week. They served these patty melts with spicy sweet potato waffle fries and a side of that sauce that was the perfect condiment for dipping. There’s nothing like a perfect burger, right?

Recently, for dinner with family and friends, I decide to play with the grill and make my version of that comfort classic but amped up even more. I love using ground turkey and turkey sausage in a variety of dishes – pasta, chili, and, of course, the classic turkey burger. Turkey is fantastic for grilling and, according to the USDA, not only does it have more protein than beef, it also has fewer calories than chicken and less fat than pork. Win/win, right?

I made turkey burger patty melts with Shady Brooks Farms lean ground turkey, seasoned with a bit of smoked paprika, salt and pepper and that was complimented not only with the toasty rye and swiss cheese, but also some caramelized onions and one of my favorite southern condiments – Comeback Sauce. Comeback Sauce is one of those sauces that is hard to explain – it reminds me of Thousand Island dressing but with a saucy kick! I adapted a classic Comeback Sauce recipe to one that has a bit less spice, but the flavor will have you keeping this in your fridge next to your fave condiments.

I served these favorites with some waffle fries and I’m happy to say that it was a clean plate moment at the household – and I’m going to need to make another batch of Comeback sauce for the fridge.

Give these Turkey Burger Patty Melts with Caramelized Onions and Comeback Sauce a try the next time you are ready to grab those tongs and start grilling!

First – let’s make the comeback sauce

Gather your ingredients for your patty melts

Breaking out the Shady Brook Farms lean ground turkey

Caramelizing the onions adds a rich flavor

Look at that caramelization!

Now – don’t you want a patty melt of your very own?

Turkey Burger Patty Melts with Caramelized Onions and Comeback Sauce

    • 1 pound of lean ground turkey
      • 1/4 teaspoon of smoked paprika
        • 1/4 teaspoon of freshly cracked black pepper
          • 3/4 teaspoon of kosher salt
            • 1 large Vidalia onion (or two small vidalia onions), sliced thin
              • 1 tablespoon of butter
                • Salt and freshly cracked black pepper
                  • Pinch of brown sugar (optional)
                    • 8 slices of rye bread
                      • 8 – 12 slices of swiss cheese (depending on how cheesy you like your burger)
                        • Butter or oil for grilling the bread
                          • 1 cup of light mayonnaise
                            • 1/4 cup of chili sauce
                              • 1/4 cup of ketchup
                                • 2 1/2 teaspoons of Worcestershire sauce
                                  • Juice of half a lemon and a 1/4 teaspoon of lemon zest
                                    • 1/8 – 1/4 teaspoon of Tabasco sauce (depending on how spicy you like it)
                                      • 1 teaspoon of smoked paprika
                                        • 1/2 teaspoon of garlic powder (I used roasted garlic powder)
                                          • 1/2 teaspoon of dry mustard
                                            • 1/2 teaspoon of freshly cracked black pepper
                                              • 1 teaspoon of kosher salt

                                              I would suggest that you make the comeback sauce as it needs time to meld in the fridge. It couldn’t be easier to make.

                                                1. In a large bowl, whisk together the mayonnaise, chili sauce, ketchup, Worcestershire sauce, lemon juice, lemon zest, Tabasco sauce, smoked paprika, garlic powder, dry mustard, freshly cracked black pepper and salt until everything is combined.
                                                2. Pour into a jar and put into the refrigerator to chill for at least 30 minutes.
                                                  1. In a bowl, lightly mix the ground turkey, smoked paprika and freshly cracked black pepper and form into four equal patties. Lightly indent the center of the turkey burger patty and place on a plate to rest for about 10 minutes or so while you heat up your grill and make the caramelized onions.
                                                  2. In a small skillet over medium heat, melt the butter.
                                                  3. Add the onions and sprinkle with a touch of salt and pepper.
                                                  4. Sauté until it is just starting to go translucent.
                                                  5. If you are tight on time, you can always add a pinch of brown sugar to help it along.
                                                  6. Continue to stir over medium heat for about 10 – 15 minutes, until the onions start to turn a dark caramel brown.
                                                  7. Set aside.
                                                  8. On a preheated grill (or grill pan) over medium high heat, add your turkey burger patties.
                                                  9. Grill on one side about 6 – 7 minutes or so until it is caramelized on the bottom.
                                                  10. Turn and cook on the other side while you prepare the bread.
                                                  11. Add four slices of bread to the grill that are lightly buttered or drizzled with canola oil (buttered/oiled side down) to the cooler side of the grill.
                                                  12. Add two slices of swiss cheese and let it start to get toasty and melted while you lightly prepare the remaining slices of bread with a bit of butter or oil.
                                                  13. Add some caramelized onions to the bread followed by the turkey burgers and a slight drizzle of Comeback sauce.
                                                  14. Top with a slice of additional cheese if you wish and the remaining slice of bread.
                                                  15. Press down lightly, let cook for another minute and then flip to cook on the other side.
                                                  16. When the patty melts are done, remove the burgers, let rest for 5 minutes or so and you can add additional sauce, cut in half and serve.
                                                  17. Enjoy!

                                                  When it comes to planning a quick weeknight dinner or a bbq, why not Turkify it? Turkey is a flavorful alternative to the standard chicken, beef or pork plus – it’s perfect for the grill with brats, burgers, tenderloins & more. The key to a great turkey burger – making sure that the turkey reaches a temp. of 165 degrees F. – It’s moist, delicious and, of course, perfectly cooked. Don’t want to make your own turkey burgers or want a quick shortcut? Shady Brook Farms & Honeysuckle White have you covered – they have a line of turkey burgers that can go from freezer to table in 20 minutes, including flavors like Cheddar Jalapeño, Swiss, Bacon & Onion, Savory Seasoned, and Ready to Season. These burger patties are gluten free and contain 58% – 76% less fat than regular ground beef. Not bad to keep on hand for those quick dinner evenings or when you have unexpected guests and need to fire up the grill. Check them out at your nearby grocer’s case!

                                                  Shady Brook Farms & Honeysuckle White have a fabulous Grilling With Friends Facebook App & Sweeps going on. The app allows you to plan every detail of your next grill soiree with tools like a menu builder where you can have your guests sign-up to bring food, cocktails & beverages, etc. making a potluck/get together so much easier. Plus – the Grilling With Friends Sweeps is giving away a Weber grill (love!) and $1,000!


                                                  Recipe Summary

                                                  • 2 ½ tablespoons extra virgin olive oil
                                                  • 1 tablespoon unsalted butter
                                                  • 1 large yellow onion, halved and sliced thin
                                                  • ½ teaspoon salt, or more to taste
                                                  • 1 teaspoon black pepper
                                                  • 1 teaspoon dried basil
                                                  • 1 teaspoon paprika
                                                  • 1 teaspoon dried tarragon
                                                  • 1 pinch brown sugar (Optional)
                                                  • 1 ½ ounces fresh goat cheese, crumbled
                                                  • 2 ½ cups sour cream

                                                  Melt the butter with the olive oil in a shallow skillet over medium heat cook the onion in the butter and oil until translucent. Season with salt, pepper, basil, paprika, tarragon, and brown sugar. Reduce heat to medium cook and stir until the onions have softened and caramelized, 10 to 15 minutes. Remove from heat and set aside to cool.

                                                  Mix the goat cheese and sour cream together in a bowl stir the onions into the mixture.


                                                  French Onion Chicken

                                                  When it comes to soup, French onion soup is on the very top of my list. Just the crunchy toast and bubbly cheese are enough to make me cry. Then, there is the savory light broth and the sweet onions. Perfectly balance!

                                                  So now, what if we combine the amazing French onion soup with some meaty chicken thighs? You didn’t hear it wrong! Let me present you this French onion chicken. Kevin from Closet Cooking shared this recipe a few months ago. I have been waiting for the weather to cool down, so I can make it. These two weeks have been pretty nice and cool (around mid 70’s). I was craving for something hearty and comforting. This chicken dish is definitely the one! It is also pretty easy to make, but it does require some times for the onions to get tender and caramelized. If you have a busy schedule, this would be a wonderful dinner for your weekend.

                                                  To start, gave the onions a good hour of low and slow cooking until they were sweet and browned. Brought in the beef broth and some seasoning. A flavorful soup was ready. Moving onto the chicken, seared them until golden brown on both sides. Tucked them into the thick soup. Baked in the oven until cooked through and bubbly. Topped off with cheese for that gooey cheesy goodness. Dipped the toasted bread into the onions and enjoyed. Sweet, savory, little tangy, cheesy… Best thing on earth!


                                                  Spaetzle with Caramelized Onions, Wilted Greens and Gruyere

                                                  A casserole of tiny tender dumplings with sweet onions, wilted greens and melted cheese.

                                                  • Author:Lisa
                                                  • Prep Time: 1 hour
                                                  • Cook Time: 35 mins
                                                  • Total Time: 1 hour 35 mins
                                                  • Yield: 6 - 8 1 x
                                                  • Category: Vegetarian Side or Main Dish
                                                  • Method: Boil and Bake
                                                  • Cuisine: German-Inspired
                                                  • Diet: Vegetarian

                                                  Ingredients

                                                  • 2 large eggs
                                                  • 1 cup 2% milk
                                                  • 3 (sifted) cups of all-purpose flour
                                                  • 1 teaspoon Kosher salt plus more, to taste and for the spaetzle cooking water
                                                  • Fresh ground pepper, to taste
                                                  • 5 tablespoons olive oil, divided
                                                  • 2 large onions, thinly sliced (about 2 1/2 cups )
                                                  • 1 bunch lacinato kale (also known as dinosaur kale or Tuscan kale), thick stems removed, washed, torn into bite-sized pieces
                                                  • 1 bunch swiss chard, thick stems removed, washed, torn into bite-sized pieces
                                                  • 6 ounces grated gruyere cheese

                                                  Instructions

                                                  1. Make the Spaetzle: In a large bowl, whisk or beat eggs until they start to get foamy on top. Stir in milk. In a medium bowl combine four (3 cups), salt (1/2 teaspoons) and pepper (1/8 teaspoon). Add flour mixture to eggs a cup at a time, stirring until just combined. (over-working the dough makes it tough) You will have a fairly firm batter. If it&rsquos too firm and not sticky at all, add a bit of water. Don&rsquot worry if it&rsquos not perfectly smooth.
                                                  2. Bring a large pot of salted water to a boil. Working with 1/4 of the batter at a time, hold the spaetzle maker over the pot and slide the cup back and forth, allowing the dough to fall into the water. You may need to use a knife to help release the dough. Allow it to boil for another 2 1/2-3 minutes. Using a skimmer or a slotted spoon, transfer cooked spaetzle to the ice bath. Repeat three more times or until all the batter is used up. Once the ice has melted, drain the spaetzle. Put it in a bowl and toss with 1 tablespoon olive oil. At this point you can store it in the fridge, covered, for a day or so before proceeding.
                                                  3. Caramelize The Onions: In a large heavy pot combine 3 tablespoons of olive oil, sliced onions, 1/2 teaspoons salt and 3 tablespoons of water. Heat the mixture, stirring, until it starts to sizzle, then turn the heat down to a simmer, cover, and cook for 30 minutes, stirring occasionally.
                                                  4. Wilt the Greens: While the onions are cooking, heat the remaining oil 2 tablespoons olive oil in a large skillet over medium heat until hot but not smoking. Add the greens and 2 tablespoons of water. Cover and cook, stirring occasionally, until wilted, about 3 minutes. Remove from heat. Season to taste with salt and fresh ground pepper.
                                                  5. Assemble and bake: Preheat the oven to 400ºF. In a large bowl toss the spaetzle with the wilted greens, caramelized onions and grated cheese. Season generously with salt and fresh ground pepper, to taste. Pour the whole mixture into a lightly oiled 9 x 13 inch casserole. Bake in the oven for 20-25 minutes, until heated through and cheese is melted.

                                                  Notes

                                                  Storing and Freezing Spaetzle: Spaetzle can be stored in the fridge in an air-tight plastic bag for 2 days or you can freeze it for up to 1 month. Here&rsquos a good article on how to freeze spaetzle.

                                                  Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.

                                                  Keywords: homemade German pasta, cheesy homemade pasta with caramelized onions and leafy greens


                                                  Watch the video: HSN. Samsung Electronics - 02 AM (July 2022).


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