caramelized Archives - Recipes to Try

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Classic Mashed Potatoes with Caramelized Onions

Delicious. Melts in your mouth, you'll want to go back for seconds (and thirds)

Source: domestocrat.net

Recipe type: Side Dish

Serves: 2 to 4 portions

Ingredients

1 lb. baby yukon gold potatoes
1 tbsp. plain greek yogurt
⅓ cup lowfat milk
2 tbsp. butter or margarine
⅓ cup caramelized onions (I made these in advance)
2 tbsp. chives
Salt and pepper to taste

Directions

Boil your potatoes. Since they are so small the baby yukon golds only take about 20 minutes to cook
While your potatoes are boiling take the time to cut up your fresh chives. My preferred method is with kitchen scissors, it makes quick and easy work! You can use dried chives but fresh is best in this classic recipe
When your potatoes are done drain them and add all of your ingredients back in the pot for mixing. Use a hand mixer to mix.

Notes

Also check out the Bleu Cheese Mashed Potatoes

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Caramelized Onions

Caramelized onions are game changers. They are sweet and smoky bursts of flavor that can be both simple and sophisticated at the same time. You can add them to virtually any meal and they will exponentially improve the dish. Best of all they are easy to make if you’re willing to invest some time.

Source: http://domestocrat.net/2010/11/17/basics-recipe-caramelized-onions/

Serves: 2 cups

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients

4 medium yellow onions cut in uniform size
2 tbsp. Extra Virgin Olive Oil
3 tbsp. butter, margarine, etc

Directions

Cut your onions in any size you want, just make sure they are uniform so the cooking time is the same for each piece
Over medium high heat, combine your butter and oil. Using a combination of the two is done because it will even out the cooking time and reduce burning because of the higher smoke point of the oil, and it will create a more complex flavor
Put the onions in the pot and toss to coat every piece with butter/oil.
While your onions cook down it’s important to keep tossing and stirring them. Stir from the bottom to the top to make sure the distribution is even throughout the pot. If onions start to brown to fast lower heat. Caramelized onions should be uniformly cooked and uneven stirring can ruin your whole operation.
Cook to a deep brown color about 30 minutes.
These will keep in the fridge in an airtight container for about a week or so

Notes

**These will keep in the fridge in an airtight container for about a week or so.

A little primer on onions: they are dense, full of water, give a lot of it off in the cooking process, and take a while to cook down. No matter, have patience. And don't even think about covering your pot while you're making these. We want all that water to evaporate, not collect in the pot.