Uses for Carmelized onions
- iheartcooking Sep 26, 2010 12:28 PM
Hi Chowhound folks! I'm new and very pleased to join this community! I'm so impressed with everyone's wealth of knowledge and ideas... I will do my best to be a good contributor, but for now I'd like to reach out to you guys for some ideas...
Got a great price on sweet onions at the farmers market and I wanna make a big batch of carmelized onions to use as well as freeze in small portions for future use...
Besides topping a crostini, how can I use these? I imagine they'll be great for weeknight cooking!
Also, should I freeze them with fresh herbs added or will that deteriorate the flavor?
Use them on a bed of salad leaves with some diced blue cheese for a starter; they also pair well with toasted goat's cheese or fried breaded camembert or brie (bit of a cheese theme developing here!) or alternatively if you have a sheet of puff pastry you can spread the onions over, top with anchovies and green olives and bake. This makes a very sophisticated snack lunch or supper.
First, welcome to Chowhound.
As to caramelized onions, it's an oldie but a favorite topic. Here are some prior suggestions you might want to peruse. http://www.chow.com/search?query=%22c...
After you've taken a look around, let us know if you have other comments, suggestions, questions, etc.
If you feel like baking, they're great on pissaladiere with oven-dried tomatoes, basil, and your cheese(s) of choice (I also like kalamata olives with this, but that's not something everyone will want).
If you don't feel like baking, you can use them as a component of antipasto. Good idea to make a whole batch at once, as it takes a while for onions to caramelize.
I've never frozen them. I think they'll keep for several days in the fridge, though.
I find them almost too thick and sweet sometimes, so I'll cut that by sprinkling just a little bit of good balsamic vinegar on them.
And of course, you can make French onion soup.
Welcome to chowhound! I love carmelized onions on sandwiches. A simple but tasty sandwich: on sourdough, spread some mayo mixed with horseradish and dijon. Add carmelized onions, sharp cheddar cheese and deli roast beef. Put a tiny bit of softened butter on the outside of the bread and cook in a panini press or a heavy skillet with a heavy pan on top to press the sandwich. If you prefer to keep the roast beef pink, cook the sandwich without the beef until the outside is nicely browned and the cheese is melted. Open it and put the beef in.
I love them on top of a bacon cheeseburger or mixed in with a baked macaroni and cheese. They're also great in quiche, or really any type of casserole. I also love them in a egg scramble or on a bistro style pizza. You could also mix them with some blue cheese and toss it on a steak, or into a salad.