Magazine article Sunset

Golden State

Magazine article Sunset

Golden State

Article excerpt


Caramelized onions enhance hearty winter dishes

Everything tastes better browned-from the seared crust of a steak to the glassy burnt-sugar top of a creme brulee-- and caramelized onions are no exception. Transforming raw onions into a savory, jamlike mixture is simple: cook them slowly in a little oil over low heat so they melt into a sweet golden-brown tangle. Sweet onions such as Vidalia and Oso will caramelize a little faster, but all onions will eventually turn brown and take on a deep, rich flavor that enhances a variety of dishes (see box below). The delicious results are well worth the effort.

Caramelized Onions


NOTES: To double this recipe, use a larger pan and allow 10 to 15 extra minutes of cooking time. If making up to 3 days ahead, let caramelized onions cool, then chill airtight.


In a 3- to 4-quart pan over medium-- high heat, frequently stir onions and garlic in oil until onions start to become limp; reduce heat to medium-low and stir frequently until onions are very soft and browned, 40 to 45 minutes. If onions start to stick to the pan, reduce heat further and stir in 2 tablespoons water. Add salt and pepper to taste.

Per 3/4 cup: 278 cal., 18% (50 cal.) from fat; 7.3 g protein; 5.5 g fat (0.8 g sat.); 54 g carbo (99 g fiber); 19 mg sodium; 0 mg chol.

French Onion Soup

PREP AND COOK TIME: About 45 minutes

MAKES: 4 cups; 3 or 4 servings IMAGE FORMULA12

1. In a 3- to 4-quart pan over medium-- high heat, stir onions and balsamic vinegar often until liquid is evaporated, 1 to 2 minutes.

2. Add broth, thyme, and bay leaf; bring to a boil. Reduce heat and simmer, stirring occasionally to blend flavors, 10 minutes. Add salt and pepper to taste.

3. Meanwhile, place baguette slices in a single layer on a 12- by 15-inch baking sheet. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed


An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.