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Grilled Swordfish
Set a piece of grilled fish atop caramelized onions. Or, use the onions as a topping for the fish, instead of the herb butter and sliced green onions that top this piece of swordfish. Photo by James Camp Photography | IST.
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ABOUT THE AUTHOR

 

JOHNNY GNALL is a chef and food writer in San Francisco.

 

 

November 2011

Product Reviews / Main Nibbles / Vegetables

Recipes Using Caramelized Onions

25+ Ways To Enjoy Your Caramelized Onions

 

This is Page 3 of a three-page article on caramelized onions. Click on the black links below to visit other pages.

 

 

Caramelized Onions: Serving Suggestions

Make lots of caramelized onions, for you’ll find dozens of uses for them every week.

Omelets & Eggs

  • As a filling, topping or side.
  • In a quiche.

 

Sandwiches

  • On a thick-cut baguette with goat cheese (delicious as a starter or a sandwich).
  • On a burger or cheeseburger.
  • On focaccia.
  • On or with brats, franks and sausages.
  • On a cooked meat sandwich: chicken, ham, meatballs, meatloaf, turkey, etc.
  • On a grilled veggie sandwich.
  • On a grilled cheese sandwich.

 

Pasta & Pizza

  • As a pizza topping (try it with goat cheese and broccoli).
  • As a pasta topping, with olive oil or a red sauce plus grated cheese.

Cheeseburger With Caramelized Onions
Caramelized onions on a cheeseburger. Delicious! (The brioche roll makes it extra-special.) Photo © M. Sheldrake | Dreamstime.

Salads & Vegetable Dishes

  • With a spinach salad, in addition to or instead of raw onions.
  • Atop or mixed into mashed potatoes (combine with idea #2 for “bangers and mash”).
  • Stuffed into a baked potato.
  • With roasted potatoes.
  • Mixed with spinach, broccoli and other veggies (the onions will sweeten the deal for those who are indifferent to vegetables).
  • With roasted root vegetables.
  • As a warm side with halved cherry tomatoes and fresh herbs.
  • As a side with roast chicken or turkey.

Mains

  • Slathered on top of a steak (crumbled blue cheese optional).
  • With chops: lamb, pork, veal.
  • Atop or underneath salmon or other blackened, grilled, roasted or poached fish fillet.

Hors d’Oeuvres

  • On toast (baguette or rustic loaf): plain or with Brie or a small piece of ham, roast beef or turkey.
  • On a mini grilled cheese triangle.


 

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