| Caramelized Onion Sauce
Posted: 10/9/2007 9:35:28 AM | I was given a jar of this for a birthday gift(catalog purchase, discontinued), OMY so good. I was hoping someone would have a reciepe that would be simular.
The jar has ingredients like roasted onions, onions, brown sugar,balsamic vinegar, sugar and spices.
If this rings a bell or if you have suggestions I would appreciate the imput.
Thanks | |
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| Caramelized Onion Sauce
Posted: 10/9/2007 9:57:39 AM | This one is from Emeril:
2 tablespoons olive oil
4 cups thinly sliced onions
salt
freshly ground black pepper
2 cups chicken stock
In saucepan over medium heat, add the oil. When oil is hot, add onions. Seson with salt and pepper. Saute for about 10 to 12 minutes or until carmelized. Add the stock and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove from heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely.
With this as your base, I don't see why you couldn't add the brown sugar and balsamic??? | |
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| Caramelized Onion Sauce
Posted: 10/9/2007 10:21:28 AM | Try this one:
4 teaspoons butter
2 medium onions, sliced
2 cloves garlic, minced
1 tablespoon brown sugar
1/8 teaspoon salt
1 tablespoon balsamic vinegar
In a medium skillet melt butter over medium-low heat. Add onions and garlic. Cook, covered, for 13-15 minutes or until onions are tender. Add brown sugar and salt. Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly. Stir vinegar into onions and serve. | |
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| Caramelized Onion Sauce
Posted: 10/16/2007 9:56:43 AM | I find the best results for any caramlised onion dish is to cook the onions very slowly and use more onions than you think, because they reduce alot. Always used half and half olive oil and butter - it gives a much better flavour.
1) slice up as many onions as you want (I often fill a whole saucepan)
2) put pan on medium heat and add olive oil and butter. allow butter to melt but not brown
3) turn heat to minimum possible
4) add onions, sprinkle with a little salt (helps bring out the moisture and caramlise them better) Add black pepper too taste (not at all if not your taste)
5) give it all a good stir
6) put lid on and just leave it to stew in it's own juices very very slowly
7) check every ten mins or so to stir and make sure the bottom ones don't burn. If it seems to be drying out add a splash of water)
I keep em going like this for anywhere between 30 mins and 2 hours - you want them to go dark brown with caramalisation, not because they've browned with cooking.
If you like you can add a little brown sugar to taste to bring out the sweetness
after that you can do whatever you like with them. serve as a suace, make a gravey, make ur onion sauce in jars, or better still cover with a good beef stock and warm through to make a classic french onion soup. | |
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| Caramelized Onion Sauce
Posted: 10/16/2007 9:58:23 AM | | ps: add balsamic to taste if u wish - the sugar is not really needed - it's on the list of ingredients on your jar because the factory can't be bothered to caramalise the onions properly - If you do it slowly, you will usually find that all the sugar comes out of the onions | |
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