to
Home Cookin' Page or Return
toCustom Catering's
Caramelized
Onions
Yield 6 -8 pounds
Ingredients
1 -1/2 LBS MARGARINE
10 LBS ONIONS (Cut into rings)
4 0Z BROWN SUGAR
Method
In a large brazier and over medium heat add all ingredients.
Slowly cook onions until all water is removed and onions start to
brown. Constantly stir onions until they reach a medium dark
chocolate color. DO NOT BURN ONIONS The batch is ruined if there
is any burnt onion pieces!
Plate Presentation
Use the smaller ziplock bags and store unused portions in 8 OZ
(one cup) proportions. Place in freezer and use as needed.
Chef's Notes:
Caramelized onions are used in many Cajun and Creole dishes. I
suggest that you precook a lot of them, store, and freeze
‘em for future use.
to
Home Cookin' Page or Return
to
Chef Emile L. Stieffel, Custom
Catering, Inc. email address: custom@acadiacom.net
Copyright © 1995 Custom Catering, Inc. All rights reserved.
Revised: April 25, 1997.
Table
of Contents