Make Ahead Caramelized Onions

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I was at Cash and Carry recently (a restaurant supply store open to the public) and for some reason thought I should buy a 50 pound bag of onions.  By the time I got home I knew exactly what I was going to make with them!  We love adding caramelized onions to all kinds of things, on sandwiches, burgers, spreads, on top of biscuits, not to mention french onion soup.  My big 20 quart roaster pan fit almost half of the bag.  I used my Cuisinart to make slicing the onions quickly too.
They filled the roaster pan all the way to the top but they will cook down A LOT.
Here they are at the beginning:
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And at the end you have this!
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If you don’t have a roaster pan you could use a slow cooker, just cut enough onions to fit the size you have.  Cook for the same amount of time on high.
I put some in 8 oz containers for adding to sandwiches or smaller uses like that.
Then I put some in quart containers for making a quick french onion soup.
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Make Ahead Caramelized Onions

20 pounds onions
1/2 cup unsalted butter

Spray the roaster pan with nonstick spray. Set on 250 degrees.  Place the butter in the roaster pan to warm while you slice the onions thinly and place in the roaster pan along with the butter.
Cook for 7-8 hours, stirring occasionally (every hour or so).
Leave lid ajar and continue cooking for 2 hours, stirring more often, at least every 30 minutes.
The onions should be cooked down and most the liquid evaporated.
Cool completely before putting in freezer containers.

Make Ahead Caramelized Onions

Ingredients

  • 20 pounds onions
  • 1/2 cup unsalted butter

Instructions

  • Spray the roaster pan with nonstick spray. Set on 250 degrees. Place the butter in the roaster pan to warm while you slice the onions thinly and place in the roaster pan along with the butter.
  • Cook for 7-8 hours, stirring occasionally (every hour or so).
  • Leave lid ajar and continue cooking for 2 hours, stirring more often, at least every 30 minutes.
  • The onions should be cooked down and most the liquid evaporated.
  • Cool completely before putting in freezer containers.
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