Wednesday, November 28, 2007

Caramelized Onions


I made these delicious, sweet caramelized onions for the Gastronati's French night. The sherry and worcestershire in the recipe give them an amber colour. They're really versatile. You can use them as a condiment or as building block in meat dishes, such as roasted chicken with garlicky yoghurt sauce. I've also eaten them with perogies and sour cream. I'm sure they'd taste great in a burger, too. And if you dice the onions instead of slicing them, they will also make a scrumptious topping for a baked brie cheese wheel. And they're only five ingredients! (Assuming you have butter, salt and pepper.)

Caramelized Onions


one large sweet onion, such as Spanish or vidalia, cut into half-moon slices
a pat of butter
thyme, fresh or dried
salt and pepper
2 Tbsp granulated sugar
1/4 C cooking sherry
1 tsp worcestershire sauce

Fry the onions, thyme, salt and pepper in butter until they have turned translucent, about 10 minutes.
Add sugar and cook another 5 -10 minutes until the onions have browned a bit.
Add the sherry and worcestershire and reduce until the onions have absorbed most of the liquids.

3 comments:

Birder said...

Man do I love onions. Thanks for posting a simple (exactly what I look for) recipe for enjoying them!

I do have a question about this though: I'd love to make some good caramelized onions for a group of my friends, but unfortunately some of them do not consume alcohol (not even when it's used in cooking). Is there a way to make this recipe successful without the sherry? Could you substitute for something non alcoholic?

asha said...

Hi Birder, thanks for your comment!
I would try substituting apple cider, apple juice or even balsamic vineagar for the sherry. Maybe you should do a test run of each and see what you like the best :)

Birder said...

You mean I get an excuse to make this three times? Sigh. If I must... Oh, the sacrifices to be made for the sake of experimentation....
Hehe.

Thanks for the tips asha :]

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