PrintCarmelizing onions! What to eat them with?
Lately I've been loving me some carmelized onions. Balsamic vinegar, sugar, and plenty of butter... but what to eat them with? I'm not a steak fan, and we're making homemade pizza tonight so they'll go nicely with some goat cheese and spinach. Any other ideas to use carmelized onions?
And what kind of onion do you like to use? I like plain white ones but my roommate bought a sweet onion. Do those carmelize nicely or would they be too sweet?
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32 Comments:
and I just realized I spelled caramelize wrong several times in my post. Sorry! Hope that doesn't deter people from replying...
LiveToEat at 12:52PM on 02/08/08
I just looked at the recipe for carmelized onions (to make dip) at Cooks Illustrated the other day, and they had plenty of suggestions for their use. I copied it for you:
From Cooks Illustrated:
Caramelized onions are easily added to most any meal. Try them in an omelet, frittata, or strata or with scrambled eggs and home fries. They taste fantastic on grilled cheese sandwiches, BLTs, and burgers or thrown into pasta, potato, or green salads. Add them to stuffings, gratins, casseroles, and savory tarts or sprinkle them over bruschetta, focaccia, or pizza. They spiff up baked and mashed potatoes, rice, risotto, and polenta. Last, try caramelized onions with apples and a good cheese for dessert.
And I think these Carmelized Onion Tarts from Martha Stewart sound so good! http://www.marthastewart.com/portal/site/mslo/menuitem.fc77a0dbc44dd1611e3bf410b5900aa0/?vgnextoid=6182e8a345c0f010VgnVCM1000003d370a0aRCRD&autonomy_kw=carmelized%20onions&rsc=header_19
Enjoy your onions!
bobcatsteph3 at 12:55PM on 02/08/08
They go especially well with beef (hamburgers, steak sandwiches, actually any cut and prep of beef) and pork - chops, roast......ummmm. I also like them with roasted vegetables. Great with mushrooms, and with peppers. Gosh, they're so delicious, they'd go well with nearly anything savory. I'm picturing a quiche with bacon, spinach, onions, gruyere......I'd better get some lunch right now!
Any onion carmelized becomes sweet.
PerkyMac at 12:59PM on 02/08/08
I make caramelized onions in my slow cooker using this recipe: http://www.epicurious.com/recipes/food/views/100845 from Epicurious. They become so sweet they're almost like onion preserves! I've served them as a simple dip with pita chips or with pasta. Last night I made meatloaf and served it on a bed of caramelized onions and topped it with mushroom sugo (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32997,00.html). My guests and I loved it!
Otabenga at 1:09PM on 02/08/08
try caramelizing using garlic, salt, pepper and a bit of beer at the end (lager works well) cooked in butter of course. this goes great with grilled sausage or on pizza. also, try not putting sugar in there, see how sweet they can be on there own, especially when using sweet onions like vidalia.
protest at 1:28PM on 02/08/08
That sounds soo good Otabenga!
alyssazor at 1:49PM on 02/08/08
Try this.
http://www.recipezaar.com/199692
grampart at 3:47PM on 02/08/08
I also caramelize in my slow cooker (but just toss them with olive oil) in huge batches and then freeze them for things like french Onion Soup (when I have good broth) or pizza topping.
Ann Fisher at 3:49PM on 02/08/08
I use caramelized onions every time I make pizza since it's a wonderful topping. I also love to make potato pancakes and have caramelized onions on top. I use them on sandwiches, pasta...you name it. It's actually more a question of what WON'T they taste good on. You can put them on practically anything. Yum!
FigswithBri at 3:53PM on 02/08/08
I make a cauliflower puree with heavy cream and caramelized onions...you'll never eat mashed potatoes again.
bessfour at 4:08PM on 02/08/08
I think I'll be making pizza or scrambled eggs this weekend with the caramelized onions I've still got in my fridge!
Otabenga at 4:11PM on 02/08/08
My boyfriend makes an amazing dish with caramelized Vidalias and brie. First, you caramelize the onions with some white wine, butter, a little sugar, the usual... then cut off the top of a wheel of brie, spoon the onions on top, and bake in the oven. I don't actually have the recipe written down, but I'm sure you can find something like it online. This is heaven to me with a sourdough baguette. I find that the sweet onions are delicious as any others would be, but then again, I have a serious sweet tooth.
kmnola at 7:41PM on 02/08/08
Put them on a really good hot dog--with cheese!
Curlz at 10:40PM on 02/08/08
Put them on a really good hot dog--with cheese!
Curlz at 10:41PM on 02/08/08
A sandwich?
eheheh..but god they taste heavenly.
I guess If you're not hardcore like that add some tomatoes/ scrambled eggs/ cheese and that's a lunch.
Wonderful in tarts too.
jazzinx at 10:55PM on 02/08/08
i like to put a little apple cider vinegar in them as they're cooking for a sweet and sour taste and then eat them with sausages and polenta.
cybercita at 8:57AM on 02/09/08
We really love caramelized onions on creamy mashed potatoes, especially if the potatoes have some goat cheese in them. They are great on polenta also or on a juicy grilled burger.
For the holidays I caramelized red onion and shallot with basalmic, a little pomegranate juice and cracked pepper. I had mini pastry tart shells that I crumbled gorgonzola cheese in and put the red onion marmalade on top, then heated in the oven until the cheese and onions were all melty and bubbly. yum... This is now in the appetizer repetoire for good.
frederika at 11:16PM on 02/09/08
LOVE them on portobello burgers with chipotle mayonnaise.
agrunspan at 12:11AM on 02/10/08
Onion soup! I mean, you've already taken care of the time consuming part of making it. And it's still cold out and therefore the perfect time to eat it. Wait - any time is the perfect time to eat onion soup.
Cooks Illustrated has a really nice on in their January 2008 issue, though if you don't know how to make it, recipes abound all over the web.
chisai at 6:24AM on 02/10/08
On grilled cheese. Although I think I might try them with just about anything. I too have been loving on the caramelized onions lately.
lovetoeat at 9:44AM on 02/10/08
I love caramelized onion & gorgonzola pizza. Yummy! Also, caramelized onions are fantastic on burgers, especially if the burger is stuffed with gorgonzola or blue cheese.
barbok at 5:14PM on 02/10/08
One of my family's favorite recipes involves caramelized onions (with a tad of brown sugar added) served on top of broiled salmon, basted with your favorite barbecue sauce- a simple and delicious dish!
play-with-food at 6:41PM on 02/10/08
I like them in a taco, burrito, or other mexican food setting- mmm!
karenita at 8:17PM on 02/10/08
how to eat carmelized onions? with a fork!
huney_bumper at 8:04AM on 02/11/08
Here's one of our recipes from the Vidalia Onion Committee that uses caramelized Vidalias--yum! While the recipe isn't intended for commercial reprint, I thought your readers would enjoy cooking it! For more tasty Vidalia (and caramelized onion recipes), go to VidaliaOnion.org.
Sweet Vidalia® Onion & Cinnamon Honey Chutney
Contributed by Executive Chef Stephen Lewandowski, Tribeca Grill, New York, NY
2 tablespoons olive oil
2 1/2 medium Vidalia onions, 8-9 ounces each, coarsely chopped
1 tablespoon Dijon mustard
1 tablespoon plus 1 1/2 teaspoons white wine vinegar
1 tablespoon sugar
1/4 cup honey
Pinch cinnamon
1-2 tablespoons vegetable oil (if needed to thicken)
Salt and pepper to taste
In large skillet, heat olive oil. Add Vidalia onions and sauté until caramelized (deep golden brown in color). Purée Vidalias in a blender or food processor. Add mustard, vinegar, sugar, honey and cinnamon and blend to combine ingredients. Add oil, if needed, until mixture is consistency of honey. Makes about 1 1/2 to 2 cups.
Chutney can be stored covered in the refrigerator up to two weeks.
Serving suggestions: Use as a condiment on sandwiches and as a sauce for grilled meats such as pork or chicken or fish. Mix into steamed or sautéed green vegetables or drizzle over tangy goat cheese for an elegant appetizer. Combine with sour cream or plain yogurt for a vegetable dip.
wbrannen at 9:15AM on 02/11/08
My mom used to get me to eat liver & onions this way. She's the only one who still can.
I've also used caramelized onions on pizza with thinly sliced sweet potatoes & goat cheese.
bisbee at 10:52AM on 02/11/08
Here's an idea: http://www.bitchincamero.com/mel/?p=132
I caramelized a little differently (to save calories), but the serving suggestions is the same.
bitchincamero at 11:34AM on 02/11/08
I just made a caramelized onion and cheese tart this weekend. Take a sheet of puff pastry, about 11x17(?), I buy sheets that are already rolled out. Score a 3/4" border from the edge, prick the inside in several places with a fork. Top with your caramelized onions and some torn up Tallegio cheese, and sprinkle with some chopped thyme. Brush the edge of the pastry with melted butter, and bake at 425F for 20-30 minutes, until the edge is puffed and brown and the cheese is melted.
I have also done this with caramelized red onions and parmesan cheese.
Eilen at 2:30PM on 02/11/08
Caramelized onions are the vegetarian equivalent of bacon. They make anything taste good: burgers, roast beef sandwiches, hot dogs, grilled cheese sandwiches, on top of a toasted english muffin with bacon and melted cheddar cheese, or just eat them straight up like candy.
Ed Levine at 4:27PM on 02/11/08
We like them with hamburger, meatloaf, hamburgers, even lamb chops!
PhotoGirl at 9:52PM on 02/11/08
I just used some in my "scalloped potatoes" (since I needed them dairy-free, i was looking for something to add extra flavour), it turned out incredible. Like Ed said, they make everything taste better, from a sandwich to a vegetarian dish to virtually any meat course!
brooke29 at 10:03PM on 02/11/08
One more variation...after the onions are pretty well carmelized, I add red wine (about a half bottle for 2-3 onions) slowly...about a 1/4 cup at a time...and let it reduce to a syrupy consistency and then add the next 1/4 cup. The end result is a wine-infused batch of carmelized oninions that while exquisite with beef or lamb, are equally at home on a pizza or my favorite - tossed with a bunch of lightly steamed green beans/haricots verts. Enjoy!
Scottzel at 3:59PM on 02/14/08