Add incredible flavor to a variety of meat, poultry and pasta dishes, vegetables and sandwiches with this tasty condiment.
3 pounds yellow onions (6 to 9 medium onions)
Cooking spray, as needed
1 1/2 tablespoons olive oil
1 teaspoon dried thyme, crushed
1 teaspoon dried rosemary, crushed
Salt and ground black pepper to taste
- Halve and slice onions.
- Coat 12-inch skillet with cooking spray. Over medium-low heat, cook onions in oil for 20 to 25 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.
Makes 12 servings.
- Wilted Spinach Salad: Toss crisp fresh spinach leaves with hot caramelized onions, sun-dried 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.
Nutritional Information Per Serving (1/12 of recipe): Calories: 61; Calories From Fat: 29; Total Fat: 2g; Cholesterol: 0mg; Total Carbs: 10g; Fiber: 2g; Protein: 1g; Sodium: 3mg.
Recipe and photograph courtesy of the National Onion Association.