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.
Caramelized Onions with Mushrooms
The other day, I had some mushrooms left over to use so I threw some in with my onions for my ‘worth the wait crustless quiche’ and wow it gave it a new element to the recipe.
I’m sharing this recipe with you as it’s an important step to another recipe I will be sharing with you shortly.
- 4 medium onions sliced
- 220g (Approx 6) medium mushrooms sliced
- 1tbls butter
- stock (optional)
- Slice up onions and mushrooms
- Melt butter in pan
- Over a medium low heat add onions and mushrooms
- Slowly cook over medium low heat, stirring ccoasionally
- 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.
Stir every so often. If you find they are browning too quickly add some warm water or stock (for extra flavour).
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.