Sunday, November 28, 2010

What's Cooking: Carmalized Onions

We love to make carmalized onions. It's a little time consuming to do, as it takes approx. 2 hours to complete However if you want to put together a fast hearty french onion soup during the week, it can be done in 20 minutes. Which is great for those winter nights after work.

For the carmalized onions:
Simply slice 6-8 large onions (halved then sliced 1/4 inch thick)
Melt 3/4 cup butter and 2 tsp coarse salt in dutch oven.
Cook the onions stirring frequently on med-med high heat on the stove until softened and just beginning to brown (approx 30 minutes)
Add 1 T sugar and cook stirring often to scrape up any browned bits on the bottom of the pan (30-40 minutes)
When done, the onions should be deep golden brown and have a jam like consistency.
Remove from heat and season with salt.
Let cool completely and place in airtight container in the refrigerater for up to 2 weeks
We divide the carmalized onions into 2 batches.

To make the French Onion Soup, simply take 1 batch of carmalized onions and 5 1/2 cups of low-sodium beef broth, simmer over medium heat. Season with salt and ground pepper. Top with thich sliced country bread with Gruyere cheese and season with pepper. Broil until toasted. Enjoy, it's a great winter nights dinner:)
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