I love caramelized onions, but let’s be honest, they take a long time to properly make. Although it’s an easy process, to really get onions deeply browned and sweetly flavored, it is about an hour-long process, which is too time consuming for me most weeknights. The good news, though, is that they are incredibly versatile and they also freeze beautifully, which makes them worth my time. Instead of caramelizing onions when I need them, I occasionally make up a big batch, portion them into small freezer bags, and then defrost a bag as needed.
This week, I will be sharing three of my favorite recipes using caramelized onions:
1. Caramelized Onion Steak Sandwiches with White Cheddar Sauce
2. Caramelized Onion and Goat Cheese Dip
3. French Onion Soup Galette
Grab a bag of onions, caramelize them using the recipe below, and check back this week for some great ways to use them. These instructions will be enough for all three recipes, but this is more of a method than anything and can easily be scaled up or down.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 5 yellow onions, skins removed, halved, and sliced thin
- Salt
- In a large cast iron skillet or pan, combine butter and olive oil over medium high heat. When the butter is melted and the oil is hot, add in the onions, stirring to coat. Cook, stirring, until onions are soft and beginning to brown, about 10 minutes, and then turn the heat to medium. Let the onions cook, stirring and scraping the bottom of the pan occasionally, until they are a deep and rich brown color. This may take another 40-60 minutes or so. If the onions start to look a little dry or seem like they are beginning to brown, you can add a little more oil or butter to the pan. Once the desired color is achieved, season with salt and remove from the heat.
Hi, could you please post the recipes for these, or the link to where they might be?? 😀 Thank you!