Caramelized Onions

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Caramelized Onions

4.4 of 5 (45)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 26.4
  • Total Fat: 0.6 g
  • Cholesterol: 1.3 mg
  • Sodium: 1.8 mg
  • Total Carbs: 5.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 0.7 g

View full nutritional breakdown of Caramelized Onions calories by ingredient
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Introduction

Learn how to make caramelized onions to add flavor to any dish, from soups and sandwiches to stews and dips. Learn how to make caramelized onions to add flavor to any dish, from soups and sandwiches to stews and dips.
Number of Servings: 8

Ingredients

    4 c onions, white or yellow, sliced thin
    1/2 t black pepper
    1 t butter, unsalted

Directions

Place a large saute pan over moderate heat. Once warm add butter. Once butter is foaming, add onions. Stir onions occasionally. After 10 minutes, when the onions start to turn light brown, add 1 ounce (2 Tablespoons) of warm water to the saute pan to remove the browned bits from the bottom of the pan. Continue cooking and repeat two more times, every 10 minutes. Season with pepper.
Makes 8 two tablespoon servings.

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Member Ratings For This Recipe


  • Incredible!
    15 of 15 people found this review helpful
    I MAKE CARMELIZED ONIONS ALL THE TIME BUT, I SEASON THEM WITH A LITTLE CHILI POWDER AND OLIVE OIL. THEN
    I BAKE THEM IN THE OVEN AT 4OO FOR ABOUT A HALF HOUR ON A DISPOSABLE FLAT TIN PAN. I EAT THEM BY THEMSELVES AS A SNACK. TRULY DELICIOUS!!!!!
    - 5/25/11

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  • Incredible!
    8 of 8 people found this review helpful
    Try changing it by adding some red, yellow or green peppers! - 10/10/10

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  • 8 of 8 people found this review helpful
    I make these often and use Olive Oil instead of butter. Always adds to whatever I serve them with. - 10/9/10

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  • Very Good
    5 of 5 people found this review helpful
    I made this thinking I'd just freeze what I didn't use on dinner that day - big mistake. The frozen cooked onions in butter turned into mush upon reheating. From now on, I'll make this fresh ONLY. They tasted GREAT the day I made them - I used margerine and Pam instead of butter. - 10/22/10

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  • 5 of 5 people found this review helpful
    Very good over a blackened steak! - 3/7/10

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