ONIONS ARE MY FAVORITE!
"I love onions any way that you cook'em!"
I usually add:
I FOUND DIRECTIONS ON HOW TO CARAMELIZE ONIONS.
Information taken from: SIMPLY RECIPES
1 large onion
We found this recipe in the Betty Crocker June 2006 Summer Recipes booklet. Shannon and I love these onions on hamburgers. I LOVE THIS recipe - well I know I say that a lot when it comes to onions, but its the truth!
1 package of onion soup mix
2 large onions, sliced rings separated
2 tablespoons packed brown sugar
1 tablespoon balsamic vinegar
Place onions on center of foil sheet.
Sprinkle with onion soup mix, the brown sugar and vinegar.
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2" fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
Cook on grill over medium heat 10 to 15 minutes - rotating packets 1/2 turn once or twice.
These can also be cooked in the oven.
Traditional Aceto Balsamico (aged Balsamic Vinegar), optional
French Onion Soup
1/2 teaspoon salt
6 cups low-sodium canned chicken broth
1 3/4 cups low-sodium canned beef broth
1/4 cup dry red wine
2 sprigs fresh parsley
1 sprig fresh thyme
1 bay leaf
1 tablespoon good-quality balsamic vinegar
Salt and black pepper
1 baguette bread, cut on the bias into 3/4-inch slices (2 slices per serving)
4 1/2 ounces Swiss cheese, sliced 1/16-inch thick
3 ounces Asiago cheese, grated
Roasted Balsamic Sweet Onions
Coarse salt and coarsely-ground pepper to taste
4 teaspoons butter
Good-quality-aged Balsamic Vinegar
4 Large onions, thinly sliced
1 1/2 cups crushed potato chips
1 cup shredded cheddar cheese
1 (10 ounce) can cream of chicken soup
1/4 cup milk
Preheat oven to 300 degrees
Alternate layers of onion, potato chips and cheese in sprayed 9 x 13 inch baking dish.
Spoon soup over last layer and pour milk or water over top.
Sprinkle with a little red or black pepper and bake for 1 hour.
Serves 8 to 10
--Obtained from - Busy Woman's Quick and Easy Recipes - 6th edition
Makes: 8 servings
Cook: 15 minutes
Bake: 45 minutes
Prep: 10 minutes
3 cups low-fat (1%) milk
1/4 teaspoon ground nutmeg
1 loaf French bread (about 16 inches long), cubed (about 8 cups)
2 tablespoons olive oil
3 large onions (about 1-1/2 pound) sliced
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Cheddar cheese
1. Whisk together eggs, milk and nutmeg in large bowl. Add bread cubes. Let mixture stand 30 minutes, stirring occasionally.
2. Heat oil in large nonstick skillet. Add onion, sugar, salt and pepper; cook over medium-low heat until onion is very tender, 15 minutes.
3. Heat oven to 350°. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
4. Spoon half of bread mixture into baking dish. Top with half of onion mixture. Repeat with the remaining bread and onion. Sprinkle with cheese.
5. Bake at 350° for 45 minutes or until puffed and golden. Let cool slightly before serving.