Caramelized Onions with Serving Ideas
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Prep: 5 min. • Cook: 20 min. • Serves: 12
- 3 lbs. Biggins® yellow onions (6 to 9 medium onions)
- Cooking spray, as needed
- 1 ½ tbsp. olive oil
- 1 tsp. dried thyme, crushed
- 1 tsp. dried rosemary, crushed
- Salt and pepper, to taste
Halve and slice onions. Coat 12-inch skillet with cooking spray. Over medium heat, cook onions in oil for 15-20 minutes, stirring occasionally, or until soft and golden. Stir in thyme, rosemary, salt and pepper. Serve warm or cover and chill for up to 5 days.
Wilted Spinach Salad: Toss crisp fresh spinach leaves with hot caramelized onions, sundried tomatoes and pine nuts. Drizzle with warmed vinaigrette dressing and toss well.
Enchilada Stack with an Attitude: Layer a corn tortilla with black or pinto beans, diced bell pepper, dabs of salsa, grated sharp cheddar cheese and a layer of caramelized onions. Repeat layering then top with a third tortilla. Sprinkle with cheese and bake until hot and melted.
Smothered Sea Bass: Poach sea bass or other firm white fish and serve on a bed of caramelized onions with a scattering of steamed baby carrots and fresh dill sprigs over all.
Royal Stuffed Bakers: Spoon the lavish richness of caramelized onions into baked potatoes instead of the usual butter and sour cream. Sprinkle black pepper over top.Portabella "Steak" and Onions: Grill or sauté thick slices of portabella mushrooms in olive oil and serve with the juices over caramelized onions for a satisfying and surprisingly hearty entrée.
Recipe Courtesy of: National Onion Association