You are not signed in (Login or Join Free)   |   Help
Sploofus Trivia
Trivia GamesCommunityLeaderboardsTournaments
You are here:  Home  >>  Chat Forums  >>    >>  View Chat Message

View Chat Message

Pages:  1    

Taco24  (Level: 140.4 - Posts: 589)
Thu, 21st Aug '08 6:45 PM


How does one do that?
So darned curious

Chyenn  (Level: 209.4 - Posts: 1332)
Thu, 21st Aug '08 7:40 PM

sliced rings or chopped onions are added to a frying pan of melted butter (or other fat -- olive oil, bacon fat, etc) and cooked and stirred over medium heat until they turn a nice golden brown or darker. the darker, the richer the flavor.. onions have a natural sugar that 'caramelizes' as it cooks.

you will have to watch carefully and stir often to prevent them from burning. it takes 15-30 minutes depending on the amount you are preparing. they shrink more than half too.. so a cup of chopped, raw onion will yield a little less than half a cup when caramelized.

Chyenn  (Level: 209.4 - Posts: 1332)
Thu, 21st Aug '08 7:59 PM

i searched for 'caramelized onion' at and found over 20 entries.. here is one of them that seemed quick and easy, sounded really good..

Caramelized Onion and Gorgonzola Pizza
Submitted by: Julie

Prep Time: 15 Minutes
Cook Time: 40 Minutes
Ready In: 55 Minutes
Yields: 12 servings

"Caramelized onions and Gorgonzola cheese are the toppings for this pizza made with refrigerated pizza dough."

1/8 cup butter
2 large Vidalia onions, thinly sliced
2 teaspoons sugar
1 (10 ounce) package refrigerated pizza dough
1 pound Gorgonzola cheese, crumbled

1. In a large saute pan, melt butter over medium heat. Saute onions in butter until the onions are soft and dark brown, approximately 25 minutes. Stir in sugar, and continue cooking for 1 or 2 more minutes.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Grease a pizza pan or cookie sheet, and press out the dough to desired thickness. Spread onions evenly over the dough, and top with crumbled Gorgonzola.

4. Bake for 10 to 12 minutes, or until done.

ALL RIGHTS RESERVED © 2008 Printed from 8/21/2008

Taco24  (Level: 140.4 - Posts: 589)
Thu, 21st Aug '08 8:03 PM

So it is different than from a simple saute?

Taco24  (Level: 140.4 - Posts: 589)
Thu, 21st Aug '08 8:03 PM

and thanks so much for your trouble!

I appreciate it

Chyenn  (Level: 209.4 - Posts: 1332)
Thu, 21st Aug '08 8:24 PM

yes, very different than a saute. in most recipes sauting onions means to cook the till just soft and translucent, no color change. but with caramelizing you are after that rich brown color that brings out all their sweet goodness.

it was no bother, i have been cooking and inventing recipes since i was about 11 years old.. it is the one thing i miss the most now.. but.. i am happy i can get my 'fix' by sharing ideas here.

Rnmorg  (Level: 128.2 - Posts: 689)
Fri, 22nd Aug '08 5:07 PM

Sometimes I add a pinch of brown sugar to them...browns em faster and they have the most heavenly taste...

Chyenn  (Level: 209.4 - Posts: 1332)
Fri, 22nd Aug '08 5:36 PM

i like to caramelize onion rings and thinly sliced Granny Smith apples together in butter with a little brown sugar.

Taco24  (Level: 140.4 - Posts: 589)
Fri, 22nd Aug '08 6:19 PM

Oh, this sounds great. Thanks for the suggestions

Zeedee  (Level: 234.3 - Posts: 1088)
Sun, 31st Aug '08 4:47 PM

Yes, Chyenn is right. Do not try to rush the cooking. You can get burnt onions that are still raw in the center if the temp is too high. Cook slowly and stir OFTEN. Keep an eye on them. They can go from "not quite there yet" to "too burnt to go anywhere but the garbage pail" in no time flat.

Halston  (Level: 7.0 - Posts: 8)
Sat, 7th Mar '09 6:36 PM

I'm thrilled at discovering this forum. I live in France, people cook here a lot and well. Slploofusers (mostly American) seem quite knowledgeable. The caramelized onions are what the French call a "tour de main" and the description here is perfectly exact.

Pages:  1    

Copyright © 2003-2017 Sploofus Holdings LLC.  All rights reserved.
Legal Notice & Privacy Statement  |  Link to Sploofus