Friday, March 28, 2014

Caramelized Onions


YouTube Link: Caramelized Onions
More Videos: Helen's Kitchen Channel

Stainless steel cookware suggestions are on my Amazon equipment list.

If I try to list everything caramelized onions go well with, this post will never end.  Grilled cheese, pizza, lentils, grains, beans, steak, kale, chard, broccoli rabe.  But caramelized onions with fish is not a combination I thought of until I went to Spain.  It was a revelation.  Here is some slow cooked tuna with Spanish parsley sauce (parsley, lemon zest and juice, garlic, walnuts, and olive oil) and caramelized onions on toast.


6 comments:

Deb said...

Hi it's off topic but i just wanted to say i made your recipe for avocado cream sauce and it turned out perfectly. I served it over pasta. Your instructions were so clear and precise. I have bookmarked your page and look forward to trying more of your recipes!

Helen Rennie said...

Cool! So glad it came out nicely :)

Melanie Camp said...

Helen, can I use grape seed oil or do I need to use olive oil?

Helen Rennie said...

Grape seed oil is fine. Olive oil will give it a bit more flavor, but it will still be great with a neutral oil like grape seed.

Melanie Camp said...

Thank you. I heard that olive oil at a high heat destroys flavor and healthful properties, but I'm going to just follow your instructions. Thanks again!

Helen Rennie said...

that's true about olive oil, but "high heat" is not what your knob is set to, but what the actual temperature of the pan is. When you are cooking a huge pile of onions, it's hard for the pan to get very hot because onions are mostly water and water can't get above 212F. If you were searing a steak in a single layer at the same heat setting, the oil would be at a much higher temperature. By the time you get most of the water out of onions, you turn down the heat.