Most people have caramelized onions on their sausages or steak when they have a bbq or visit a sausage sizzle.
Onions cook deliciously sweet when you slow cook them.
But I have thank Diane Sanfilipo for re-introducing my love affair of caramelized onions.
Onions are a staple in any home. They form the base of a lot of recipes. Sure there are some people out there that don’t like onions, but I’m not one of those people.
I make caramelized onions at least once a month. They store great in the fridge, and make a great compliment to meals, like burgers/sliders, meatballs, frittata’s or quiches.
While making a batch of caramelised onions, I threw in some leftover mushrooms for my worth the wait crustless quiche.
The mushrooms gave it a new depth and flavour.
Caramelized Onions with Mushrooms
Recipe Type: Bases
Author: Matilda Iglesias
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
- 4 medium onions sliced
- 220g (Approx 6) medium mushrooms sliced
- 1tbls butter
- stock (optional)
- Slice up the onions and mushrooms
- Melt the butter in a pan
- Over medium-low heat add onions and mushrooms and saute until they are golden
- If you are finding the onions are browning too quickly add some water or stock
- They are ready when they are soft, brown, and creamy
That’s all well and good, but sometimes you need pictures.
I’m using butter (this Woolworths Homebrand butter is 100% grassfed too for my Aussie friends), but you could also use Lard, Ghee or Coconut oil.
I find that the fat you use will give the onions/mushrooms it’s real creaminess.
Peel and roughly slice your onions, and add them to your pan.
Slice your mushrooms, and add them to your pan.
Your pan will now be full with onions and mushrooms like this.
Cook slowly over a medium low heat.
After about 15-20 minutes they should look like this.
Onions are starting to look translucent and are starting to brown. This is good, but we aren’t there yet.
Stir every so often. If you find they are browning too quickly add some warm water or stock (for extra flavour).
After approx 45 minutes the onions and mushrooms will be reduced to this:
I’ve add some parsley for added flavour, but you don’t have to.
You’ll know when the dish is done as the mushrooms and onions should be looking creamy, brown and most importantly caramelized.
Enjoy these caramelized onions on your burger, steak or even in your frittata.
They might take a while, but the flavour of these bad boys are worth the wait.