How to Make Tasty Caramelised Onions
Caramelised onions are so easy and satisfying to make A bit of time is all that’s needed and you might get some tears from all the chopping
How to Caramelize Onions
Caramelised onions are great alongside cold meats, on top of steaks, in onion soup or tarts, or on top of a pizza. They’re pretty easy to make at home, and if you make a big batch, cover the container tightly, and they’ll keep for up to three weeks in the fridge.
Caramelized Onions Mediterranean taste
The caramelization process is a simple, yet effective way to pull complex flavors from the simplest of ingredients. When slowly sauteed in butter or oil, sliced onions release their natural sugars and caramelize themselves, yielding rich and sweet, yet savoury results.
While the process of caramelizing onions takes some time, the resulting flavor adds worthwhile depth to everything from dips to hamburgers.
Getting Started on the Mediterranean taste
Step 1: Cut onions into thin, uniform slices. You want the slices to be approximately the same thickness so that they cook evenly.
Step 2: Add a generous drizzle of olive oil or a pat or two of butter to a large skillet. Bring the skillet to a medium high heat, until the oil shimmer with heat or the butter has melted and bubbles.
3: Add the onions to the skillet. Spread the onion slices evenly in the pan and let cook, stirring every few minutes.
4: Add a generous pinch of salt to the onions after they have been cooking for 10 minutes. If you would like, add a sprinkle of sugar to aid in the caramelization process. Add a little water to the pan if necessary to prevent the onions from drying out.
Continue cooking, stirring the onions every few minutes so that they brown, but not burn. If the onions seem like they are about to burn, turn the heat down to medium.
5: Taste the onions after they have been cooking for around 40 minutes. The onions should be a nice golden brown color. If you like the flavor, you can stop cooking. If you would like to develop an even deeper, more complex flavor, continue cooking for another 10 to 20 minutes.
Step 6: Pour a few splashes of wine, chicken or beef broth, balsamic vinegar or water into the skillet to deglaze the pan. Scrape up any stuck-on caramelized bits from the bottom of the pan and stir them into the onions. Add another sprinkle of salt, if you would like.
Step 7: Use the caramelized onions immediately, or cool and store in the refrigerator for up to a week or in the freezer for up to three months.
How to make Caramelised Onions
Caramelised onions are so easy and satisfying to make. A bit of time is all that’s needed, and you might get some tears from all the chopping, but you’ll be left with a rich, sweet final product which is perfect for use in tarts, breads, sauces, and pizzas. Check out the original post here: http://www.fiveeurofood.com/index.php…
Sauteed Mushrooms with Caramelized OnionS Recipe
Of course Sauteed Mushrooms is one of the best and quick ways to cook mushrooms. Sauteed with onion they get a wonderful flavor.
Adding some wine too, makes them totally irresistible. The flavors blend so well and sauteing gets them such a beautiful brown color.
Try it out, these sauteed mushrooms with caramelized onion are such a comforting dish, you will love it, I am sure of that. Ingredients Makes about 2-3 servings 3 cups (300 g) baby button mushrooms 1 medium onion, sliced 1 clove garlic, chopped 2 tbsp olive oil 1 tsp soy sauce 1/4 cup (60 ml) white wine Salt and freshly ground black pepper fresh parsley
1. Clean baby mushrooms with a damp towel, cut the ends if necessary. If you use bigger mushrooms cut them in halves, quarters, or slices.
2. Heat oil in a medium skillet over medium-high heat. Add onion and garlic and cook for about 3-5 minutes until softened.
3. Add mushrooms and cook with the onion for about 8-10 minutes stirring frequently.
4. Add soy sauce, salt, pepper and wine and cook until wine evaporates, maybe another 3 to 5 minutes.
5. Remove from heat and sprinkle fresh parsley on top. Serve immediately. For the full recipe check my blog: http://www.homecookingadventure.com/r…
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