It's like candy that you SHOULD eat and eat often...with nearly every meal! The Ys...neither one of them being big fans of onions...will eat these. They are very versatile and quite simple to make. They can take something as simple as mashed potatoes seem very fancy.
3 medium sized sweet onions
up to 4 Tbs. butter
1 clove garlic, minced
2 tsp. thyme
apple juice
honey
salt
pepper
How you cut the onions is up to you...I've done it various ways. You can cut them into rings, you can chop them up roughly like you would use on pizza. Don't go hot dog onions finely chopped...that's too small.
Melt 2 Tbs. butter in saute pan. Add onions and stir to coat with butter. This is the hard part...LEAVE THEM ALONE! That's the key to caramelizing...you have to let them be in order for the color to develop. Never been good at that part...but I'm working on it. And these onions are so good...it's worth the wait. Stir/toss every so often to keep from burning...add the remaining 2 Tbs. butter as you see it is needed. Add garlic. Add thyme. Toss. LEAVE THEM ALONE!
They will begin to become transparent and this beautiful golden brown color all at the same time. As the butter is absorbed you will need to add something to the pan to deglaze it. This is where the apple juice comes in...add no more than 3Tbs. Stir and let the onions absorb this. Add salt and pepper to taste.
To further enhance the color and sweetness, add about 1Tbs. honey. Stir and let simmer just a few minutes more, to heat the honey.
That's it. Told you it was easy.
GREAT in mashed potatoes, chicken salad...on top of steaks...with ham or pork chops.
YUMMMMY!
3 medium sized sweet onions
up to 4 Tbs. butter
1 clove garlic, minced
2 tsp. thyme
apple juice
honey
salt
pepper
How you cut the onions is up to you...I've done it various ways. You can cut them into rings, you can chop them up roughly like you would use on pizza. Don't go hot dog onions finely chopped...that's too small.
Melt 2 Tbs. butter in saute pan. Add onions and stir to coat with butter. This is the hard part...LEAVE THEM ALONE! That's the key to caramelizing...you have to let them be in order for the color to develop. Never been good at that part...but I'm working on it. And these onions are so good...it's worth the wait. Stir/toss every so often to keep from burning...add the remaining 2 Tbs. butter as you see it is needed. Add garlic. Add thyme. Toss. LEAVE THEM ALONE!
They will begin to become transparent and this beautiful golden brown color all at the same time. As the butter is absorbed you will need to add something to the pan to deglaze it. This is where the apple juice comes in...add no more than 3Tbs. Stir and let the onions absorb this. Add salt and pepper to taste.
To further enhance the color and sweetness, add about 1Tbs. honey. Stir and let simmer just a few minutes more, to heat the honey.
That's it. Told you it was easy.
GREAT in mashed potatoes, chicken salad...on top of steaks...with ham or pork chops.
YUMMMMY!
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