Basic Caramelized Onion
Courtesy: Renee Kelly, Renee Kelly's Harvest
2Tbs. Unsalted Butter
2 ea. Medium yellow onion, sliced very thin
salt and pepper
Heat a pan over medium heat.
Add the butter and melt until bubbles form
Add the onions and sweat/caramelize for 30-45 minutes stirring on occasion only.
Caramelized Onion Jam for Ham and cheese grilled sandwich
1 recipe of caramelized onion, hot
2Tbs Red wine vinegar
4 Tbs Sugar or honey
To the warm caramelized onion, add the red wine vinegar, sugar and salt.
Simmer for 5-10 minutes
8 slices good bread
2-3 Tbs Dijon mustard
2-3 Tbs Strawberry Jam
1 C. Havarti Cheese grated
8 oz sliced ham
1 C. Onion Jam
4 Tbs butter
Spread Dijon on 4 slices of bread
Spread strawberry jam on the other 4 slices of bread
Build the sandwiches with the ham, cheese and onion jam in the middle, each sandwich having a slice of bread with mustard and one with the strawberry jam.
Heat 2 Tbs butter in a sautee pan over medium heat. Place all 4 sandwiches in the pan. Spread the additional 2 Tbs on the other side of the bread. Cook the sandwiches for 2-4 minutes, or until golden brown, flip and cook for an additional 2-4 minutes
Caramelized onion dip
½ recipe of caramelized onion (about 1 ½- 2 C.)
2 cloves of garlic crushed
1 C. Sour Cream
4 oz chevre
Salt and pepper
To the warm caramelized onions add the garlic and sweat for 2 minutes.
Remove from heat and add the sour cream and chevre.
Pulse in the food processor for a smooth texture or stir for a rustic dip.
Add the fresh herbs and final seasoning of salt and pepper.
Chill for 2 hours and serve with your favorite chip.
Caramelized onion Soup
1 full recipe of caramelized onions, (4 C.)
1 each clove garlic crushed
1 Tbs Tomato Paste
1 tsp worcester shire
6 C. Stock or broth
season with salt and pepper
Add the garlic cloves to the warm caramelized onions and sautee for 2 minutes
Add the tomato paste and stir for an additional 2 minutes
Add the Worcester shire and stock
Season with salt and pepper
Crusty bread and gruyere cheese, place on top of the soup and bake in 400 degree oven or torch until the cheese is melted.
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