Remove all outer layers from the onion.
Begin by slicing or dicing your onion into the size that you will need in your recipe, i.e. for dips chopped pieces, for french onion soups thin rings and for topping a roast a rough chop.
Add the olive oil to your frying pan, bring to med-high heat.
once the oil is hot (it will look very glossy) add the pieces of onion to the pan.
Do not cover the pan.
With a wooden spoon or fork begin gently moving your onions around. No onion should be in one place for more than 10 seconds.
Once the onions have softened and are beginning to brown add the brown sugar.
keeping moving the onions around in the heat to distribute the sugar.
If you feel the onions sticking turn your heat down right away. You want the onions just caramel colored-not burned or blackened. To cool your pan if it overheats add the optional 1 tablespoon of water and keep moving the onions.
You keep moving until the onions are the color that you want for your dish.
For dips I make them a medium to light brown, add to sour cream and chill overnight.
For soups I go a darker caramel and add beef broth, mushrooms and sprouts.
When adding to the top of a roast I leave them a medium to light brown as they will cook further on the roast.
These will store in an airtight container for up to 2 weeks in the fridge. I make a batch a couple of weeks before each holiday and then use it throughout the prep leading up to the big dinners.
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|Serving Size: 1 Serving (101g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 10.6mg||0 %|
|Potassium 116.8mg||3 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 19g|
|Protein 0.7g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 86
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