Cooking Classics: Caramelized Onions

Cooking Classics. French Onion Soup With Bourbon By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand Cooking & Baking Tutorials Digital Culinary Photo Journalist Editorial Director Pastry Chef Writer Food Stylist TV Cooking Personality Modern Southern Socials Game Day Entertaining Caramelized OnionsCooking Classics

From The Garden

Caramelized Onions

Onions offer such bold flavor to recipes but when caramelized complex notes emerge & transform into something really lovely. As the onions cook, the natural sugars release & become sweetened little jewels that compliment an array of sandwiches, grilled meats & pub style hamburgers without flaw. Try them with a variety of stout cheeses such as gorgonzola. The red wine vinegar & molasses in the recipe adds a touch of additional balance. Follow my simple technique & get ready to savor onions like never before.

How To Caramelize Onions Cooking Lessons By Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor-In-Chief Southern Cooking & Tailgating Entertaining Lifestyle Brand Pastry Chef Author Writer Photographer Food Stylist WBRC Fox 6 Contributor Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickRed Wine-Molasses Caramelized Onions
makes about 1 3/4 cups

1 large red onion
3 medium sweet onions
1 tsp olive oil
1 tsp kosher salt, divided
1/4 tsp freshly ground pepper
1/3 cup red wine
2 Tbsp red wine vinegar
1 tsp molasses
2 Tbsp chopped fresh chives or parsley

Cut the ends from the onions & slice in half. Peel the outer skins & slice each half, flat side down, into very thin half moon shapes. Heat the oil in a 3.5-quart Wolf sauté pan over High heat. Add the onions & cook, without disturbing for 8 minutes. Sprinkle with 3/4 tsp salt & the pepper. Give the onions a good stir. Continue to cook 12 to 15 minutes, stirring occasionally, until the onions begin to caramelize. Deglaze the pan with the red wine, scraping the bottom of the pan of all of the browned bits. Add the vinegar & molasses, stirring well. Cook until most of the liquid evaporates from the pan. Turn off the stove eye & let stand 10 minutes. Stir in the chives or parsley & the remaining 1/4 tsp salt.

Southern-Entertaining-Game-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickFROM THE KITCHEN OF BUTTERMILK LIPSTICK 
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How To Caramelize Onions

Caramelized onions take a few minutes longer to prepare than a quick sauté. The rich, deep flavor highlights a variety of foods from sandwiches & salads to grilled steak. Once prepared, the onions can be stored in the refrigerator for several days & used as needed to provide high impact flavor to a variety of your favorite recipes. A quality pan & a little patience are what it takes to prepare caramelized onions. Read through the recipe before getting started. Here’s what you should know.

How To Caramelize Onions By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor In Chief Southern Cooking & Tailgating Brand Pastry Chef Writer Food Stylist Author Photographer Writer WBRC Fox 6 Contributor Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Slice the onions in half & peel the outer skin away. Place the flat surface on a cutting board. Using a chef knife, remove the ends from the onions & discard. Slice the onions thinly from top to base to create half moon shapes. High heat will help the onions sweat out their natural moisture. It allows the sugars to release creating that beautiful caramelization. Do not stir the onions during the first portion of cook time. This will help develop the color on the onions.Use a pan that will retain heat evenly such as the Wolf 3.5-quart sauté pan to prepare the onions. It will deliver consistent caramelization while preparing the onions. To deglaze the pan, step to the side & add the wine as steam will release. Use a wooden spoon to loosen the beautiful browned bits from the bottom of the pan. To clean the pan, a little soapy water & a standard kitchen scrub brush is all that’s needed. You can also run the pan through the dishwasher, if desired.

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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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