Six Hour Caramelized Onions Recipe

Nutritional

Serving Size: 1 (353.7 g)

Calories 255.4

Total Fat - 13.8 g

Saturated Fat - 2 g

Cholesterol - 0 mg

Sodium - 13.9 mg

Total Carbohydrate - 31.8 g

Dietary Fiber - 5.8 g

Sugars - 14.4 g

Protein - 3.7 g

Calcium - 78.4 mg

Iron - 0.8 mg

Vitamin C - 25.2 mg

Thiamin - 0.2 mg

Step by Step Method

Step 1

In a large dutch oven heat olive oil over low heat. Add the onions and season with kosher salt and cook, stirring occasionally until the onions are darkly caramelized and spreadably soft (5 1/2 - 6 hours). Scrape onions in a bowl and let cool.

Step 2

Can be stored in the refrigerator for up to one month, using when needed.

Tips

No special items needed.

KarenSTL

This was really easy and I love how much it speeds up cooking when you need carmelized onions. I made some brown rice and did a quick saute with some refrigerated onions, pus some refrigerated roasted garlic and fresh mushrooms. Added it to the rice about 2/3 of the way through cooking, and was fabulous.

lazyme

Loved these. I made these because Teresa added them to her Best of 2018 cookbook. And like her, mine were pretty much done in about 2 1/2 hours. I did make the full batch.......knew that I would use them all. lol. I used some on a burger, and made some French onion soup. The rest I put in the freezer for more yumminess later. Thanks for sharing this nice keeper.

TeresaS

I loved how these came out...but the house smell overwhelmingly of onions until they started to caramelize...I prepared half of the recipe...and they started to caramelize in 1 1/2 hours...they were totally done in 2 1/2 hours...I'm going to use them in a recipe that calls for caramelizing the onions...so I'm one step ahead...and hopefully there's some left to throw on a burger...I should have just made the full amount...stupid me...made for "Bill Board" tag game...