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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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.

• Page 1: Introduction to Caramelizing
• Page 1: What Is Caramelization
• Page 2: Recipe To Caramelize Onions
• Page 2: Other Vegetables To Caramelize
• Page 3: Ways To Serve Caramelized Onions

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.

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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