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Posted on Thu, Dec 10, 2009 : 11:09 a.m.

Recipe for caramelized onions from "Joy of Cooking"

By Marge Biancke

Have enjoyed reading your column for a long time. Some time ago there was a recipe for sauteed or caramelized onions. The recipe took a loooong time to cook the onions. Thanks so much for your help. - Sue Pear

If the recipe took a looong time too cook, the onions were caramelized. It takes a good hour for the perfect product to turn just the right color with the perfect sweetness.

Caramelized onions are used as a great base for stews and sauces around the world. I love to serve them with roast pork or roasted chicken. They also make a great addiiton atop a sandwich a burger or in a quesadilla.. They will give your favorite stew a wonderfully rich flavor.

Make a double batch and keep them in the refrigerator for 2-3 days or freeze them for future use.

Caramelized onions from "Joy of Cooking" By Irma Rombauer, Scribner 1997

2 Tbsp. butter

2 Tbsp. olive oil

3 lb. onions, thinly sliced

1 tsp. salt

1/2 cup water or white wine,

salt and pepper to taste

1. In a very large skillet heat the butter and olive oil until the butter is melted. Add the sliced onions and sprinkle with salt.

2. Cook over the lowest possible heat for 1 hour, turning the onions several times. Do not be tempted to increase the heat--the onions need to be thoroughly soft before they begin to brown. Once they are soft, increase the heat to medium and cook, stirring constantly until well browned or caramelized, about 25 minutes more.

3. If the residue from the juices has built up in the pan add 1/2 cup water or dry white wine. Scrape the pan to dissolve the browned bits. They will immediately mix into the onions, darkening them further. Remove from the heat and season with salt and pepper to taste.

Makes about 4 cups.

NOTE: If you have difficulty cleaning out your cooking pan, simple fill halfway with water and place on the stove over medium heat and bring the water to a boil. Boil a few minutes. The browned bits will cook off the bottom your pan.

Looking for a favorite recipe? E-mail Marge Biancke at a2mailbox@comcast.net.

Comments

Marge Biancke

Mon, Dec 14, 2009 : 3:40 p.m.

Kathleen Giestling writes that she has had success carmelizing onions in the microwave using Barbara Kafka's recipe from "Microwave Gourmet: Cook, 2 cups sliced onions with 4 Tbsp. butter in a 1 qt souffle dish for 30 minutes on HIGH. Cook 4 cups sliced onions with 8 Tbsp. butter in a 14x11x2-inch dish for 40-50 minutes on HIGH Thanks, Kathleen