Carmalized Onions
In several of the restaurants which I've been to recently, I've noticed a trend of "carmalized onions" on the menu. They are totally delicious!
That got me thinking about how they are made, so I tried it for myself early in the week.
I had recently spotted a bag of Videlia onions at the store.
Cutting the onions up went fairly quickly. I cut the onion in half, then turned each half up on its side to cut slices. The half slices fell apart from each other fairly easily with the spatula in the pan.
I melted about 2 tablespoons butter with some olive oil in the pan before adding the onions. I added salt and pepper. Thereafter, I just let them cook, tossing every so many minutes. It took about a half hour for them to cook, but the color was fabulous! OH, and they were oh-SO-yummy!
They were fabulous on top of a hamburger.
I decided that they were not hard to make, just time consuming. That will keep most people from making them and create a market for them at the restaurants. I probably could have cooked them for at least 15 minutes longer, but I was impatient and anxious to taste myself.
I wanted to attempt a panini with them. I added a half of a green pepper and cooked it down also.
I have a small George Foreman grill that I only use for making panini. I added cheese to the sandwich too.
Unfortunately, although the sandwich looked good, I think I need a different type of bread as this just took away the gourmet from the onions and peppers. In addition, the bottom side of the bread was soggy.
What kind of bread shall I try next? I need ideas? In addition, I may need to either toast it before I add the onions and peppers or use bread with a hard outside and soft inside.
Please share you ideas! I want to try again!
7 WARM FUZZIES--comments SO appreciated!:
You need a pretty firm bread to stand up to panini pressing. Foccacia works, or a good stout sourdough (although I don't know how that would taste with GP and Onions...)
I love cooked onions, even if they don't get caramely. And throw in some yummy mushrooms and a dash of worcestershire sauce... mmm.
Doggone it, now I'm hungry!
Okay, now you guys are making me hungry (LOL)! My mouth is watering.
hummie that looks delicious to me. You can try ciabatta bread to make panini.
MMMMM, I love carmelized onions....I love them on a good hamburger bun... Have you tried putting Liptons dry onion soup mixture into your hamburger meat. Yum-my! But carmelized onions with mushrooms are even better on a steak....
PattiM
(Pattie's passion)
I Scrap So All Moments Are Remembered!!!!
Ohhh I love fried onions...least thats what I always called them, can't say I use them on sandwhiches, although they would be great on them too! I love them with steak and chicken, either as a side dish, or with the steak or chicken cut up, and fried together with the onions. Hmmmm I could eat a ton of them, all the time, but we don't have them all the time, or I would be forever buying onions. LOL And chopping onions...which isn't my favorite thing to do, when they make me cry. *giggle*
oh i love my onions that way they are so good
and i also like them with the mushrooms and worcestershire sauce too that is good on top of steak and burgers
I don't know Hummie, what type of bread would be best for a panini but I sure would like to have a little sandwich grill so I can try and make some. They look so good. I hope to try to make some soon just in the skillet with a heavy foil wrapped brick. I seen Paula Deen do that on Food Network. I believe she used Real Italian bread sliced on a diagnel and I think she put a little Olive Oil on the outer part that was going to be touching the skillet.. like you would for a grilled cheese. ONLY I use butter but I am willing to try the olive oil.. WOW I might try to make these after pay day *LOL*
*HUGS*
Carolyn
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