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I add carmelized onions and crumbled crisp bacon in pimento cheese. Yum! Saw it at a Pinners Conference several years ago.
Yum! Elaine that sounds delicious!
Yun Yum Yum!!!!!!!!!!
It was delicious
I used it to make my regular Nigerian tomato stew with palm oil and beef stock and it was yuummyy!!
Perfection! I have to stop my husband from eating them because I wanted to use them for vegetable chicken quinoa soup.
I love these on my eggs, in green beans, and almost anything except cake! I also add garlic, but I am old fashioned and still use bacon grease for everything! Yummmmm!
My first time every cooking caramelized onions. They are awesome on my turkey burger. Great flavor
Recipe worked great I’ve used them on burgers and steals i tried them on pizza awesome.
Thank you making now for patty melts
Oh, caramelized onions would be awesome on patty melts!
We like them with sweet potato fries and German sausage
Easy peasy! Thank you for the straightforward steps :)
I like to make carmelized onions with fresh white corn off the cob and brussel sprouts. Season how you would like. I use sea salt, pepper and red pepper flakes. Yum!
That sounds fantastic
As far as I know, any onion—except, maybe, green spring onions (I don’t think they contain enough sugars)—can be caramelized using this method or its slow-cooker cousin. Caramelized red onions, though, are extra special: they hold a surprise inside! When allowed to chill overnight, then cooked again in a bit of oil and sea salt, “twice-cooked red onions” taste just like bacon!
My favorite caramelized onion recipe is Chicken, Corn and Carmelized Onion Tacos!
Sounds terrific Deb!
Worked out great!! I tried caramelized onions before. Your recipe was easy to follow we loved them
I make these french dip sandwhiches cooking flat iron steak cut up two ways in the crock pot i put the met on steak rolls top with cheese melt under the brolier and topped them with these caramelized onions. thank you!!
I’m making them now to serve with Pieogis.
Wow! Thank you for this. I had nothing to put in my wrap but a chicken patty and thought of this. It was the perfect combo. I added green and red peppers, some mrs dash and Worcestershire. I wrapped the carmalized medley up with a sliced chicken patty and a drizzling of ranch. I dont usually post on these sites but this was so good I had to thank you. A little hack for those breaded chicken pattys: I warm the patty in the microwave for a minute and then put it in the toaster. It crisps it up like it just came out of the oven. Or you could just do a double toaster run.
Great walk-through. The balsamic near the end is a nice touch. I was thinking of experimenting with maybe some worcestershire sauce and red onions. We’ll see how it goes. These turned out great though and are good enough to eat by themselves for sure. I just used some last night on some ‘in-n-out’ inspired burgers. Roll your ground beef (I use a mix of ground chuck and ground sirloin) into 2″-2 1/2″ balls. Get your skillet ripping hot (preferably cast-iron), add a splash of vegetable oil, and using a non-slotted spatula and something else to push down (you’ll need to push pretty hard for best results. Big burger nerds use a good sized dowel, I just use a large wooden spoon). Season with kosher salt and ground pepper and let them sizzle for a minute (do not ever season before you have at least formed the patties. This allows your burgers to sear properly and hold in their natural flavors. Adding salt in the mix with break down muscle fibers when cooking which causes crumbly, dry burgers. You don’t want that), until the browning begins to creep up around the sides. Then right before you flip, top each patty with able a tablespoon sized dollop of good old yellow mustard. I know, it sounds weird, but trust me, it’s amazing. Lay on a slice of cheese and let it melt nicely. Toast your buns in butter, add one patty, a spoonful of caramelized onions, a second patty, and then special burger sauce (equal parts ketchup and mayo, a few dashes of garlic powder, onion powder, smoked paprika, and a little bit of sweet relish). You can add whatever accouterments you’d like, but depending on size of the cheese slice, patty size, and whatnot, this burger can get a little messy. So, I like to keep my garden to the side and have a nice salad to balance out the tender, juicy, melty, slight crunch of the burger. Try it out, and thank me later.
Saved to pocket! Im definitely going to try this…to the letter which is rare for me. You listed all of my favorite burger things. Although I probably wont spring for ground serloin. I didnt know that about the spices. Good tip.
Ahahaha yes! I’m going to try these burgers right now! That’s what I was gonna make the onions for.
Oh honey, I was extremely pleased at the way these carmelized onions turned out. I am now looking for recipes to put them in … Just yesterday before I got started, I had a 10 lb bag of extra large bulb yellow onions, and it was my very first time trying this recipe. now I’m down to only three onions; must head over to Costco! Before I knew about this recipe my family and I would always have to throw onions out, or else we’d be growing a tree in the kitchen. Thank you so much for this never fail recipe; my life has changed for the better!
Hi Gail, caramelized onions are the best! Great as a side to chicken or steak. Great in a soup. You can spread them out over puff pastry, sprinkle a little cheese and herbs and bake. You can chop them, add sour cream and make a dip. So wonderfully versatile. So glad you like them!
i make these french dip sandwhiches cooking flat iron steak cut up two ways in the crock pot i put the met on steak rolls top with cheese melt under the brolier and top with the caramelized onions