6 Fabulous Uses for Perfectly Caramelized Onions

January 9, 2016 | By | Comments (1)

Sweet, creamy caramelized onions are the well-earned result of many precious minutes spent stirring and stirring over medium-high heat. They can’t be rushed—that’d be criminal–so you need to make sure you’re doing it right. Let Test Kitchen professional Katie show you how:

Almost any dish is made better with a topping of caramelized onions, but some just really shine. Here, a few suggestions and recipes:

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Caramelized Onion, Gruyère, and Bacon Spread – This is one of our most popular appetizers, especially this time of year when we’re craving warm, comforting foods. The sweet, creamy onions are beautifully accented by tangy gruyère and fatty bacon. Dish in to this, and you may find yourself in chip and dip heaven.

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Scrambled Eggs – Some folks swear by salsa or ketchup. I swear by caramelized onions (and mushrooms if I have them on hand). The delicate caramelized sweetness pairs beautifully with a scrambled egg or two.

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Green Beans with Caramelized Onions and Walnuts – Add life to basic veggie sides with a heaping spoonful of caramelized onions. They add virtually no calories, but the flavor benefit is second to none.

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Caramelized Onion Burgers – The smoky sweetness of caramelized onions cuts through beef fat nicely. Pair it with one of our fun burger sauces, and burger night will get a much-deserved flavor boost.

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Kale and Caramelized Onion Grilled Cheese – Any ooey, gooey grilled cheese can only be made infinitely better with a scoop of caramelized onions. Just imagine biting in to that salty cheese goodness and getting a hit of ever so slightly sweet onion. Yummm!

Roasted Asparagus, Mushroom, and Onion Pizza

Roasted Asparagus, Mushroom, and Onion Pizza – Any and all pizzas will be good with caramelized onion. This one is just designed for it, so give those onions a bit more cook time before topping the pizza.

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COMMENTS

  1. Our Favorite Fish Sauce and 12 Genius Ways it for a Flavor Boost | Cooking Light

    […] Add to pan while caramelizing onions. […]

    June 4, 2016 at 9:00 am

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