I love love love me some caramelized onions and just about anything I can think of that can be made with them. I’m guessing you do, too, or you probably wouldn’t be here looking at this post, Caramelized Onions Three Ways. All of the recipes I use call for three to four pounds of onions, more on that below and all make absolutely stellar Caramelized Onions. If you want to make a smaller amount, you’ll probably want to use the Stovetop Method.
Does it ever seem like you can pinpoint, in time, when a recipe was developed if you’ve been in the habit of following food trends? And while some things are crazy (foams come to mind) others have staying power. I’m talking Roasted Vegetables and I’m talking Balsamic Vinegar. So I’m thinking late ’90’s, early 2000’s for this dish. And they’re just as good today as they were then.
I love love love me some French Onion Soup! It’s just a beautiful thing and I fell in love with it at my first bite, decades ago! For St. Patrick’s day, though, I wanted to change things up. I’ve been dying to try out one of the Guinness & Onion Soup recipes I’ve seen floating around. Here’s my version, Guinness Onion Soup with White Cheddar Croutons.
I’ve gotta say I’ve wanted to try crockpot caramelized onions for a long time…and I finally have. I have mixed feelings about my crockpot, btw. What they do well, they do SO well and what they don’t do well…yikes!
Bear with me, please as this post is being updated with new photos and text!
I love to search out flavors and ingredients from across the globe – but sometimes I find the simplest, truest flavors are the most welcome. Savory onions, beautifully browned mushrooms, cooked simply in their own juices. A touch of butter and a sprinkle of salt is all that’s needed to make Pan Roasted Mushrooms & Onions shine.