Melted Onions

I have always loved caramelized onions. I first read about this new method, for me anyway, melted onions at Saveur.com. It also said tomatoes were good this way. I decided to do the onions to have on top of my spaghetti squash tonight.

The recipe was 4 onions sliced thin, in a sauce pan w/1/4 cup of olive oil and a TBS of kosher salt. Cover it with parchment & cook on low heat for several hours.

I got mine on and on my lowest setting LOW, seemed to be doing well. I stirred about every half hour. After 2 hours I tasted & way too salty if you wanted to use as a condiment, and I am a salt lover. I would say 1 teaspoon would be enough salt. I added some dried granulated garlic & fresh ground pepper at this time.

After 2 ½ hours I thought it had cooked enough but decided to try & brown it up some so went to Med heat and stirred for about 20 minutes. I think it will go good on my spaghetti squash if I don’t add anymore salt. It cooks down to a small amount, about 1/3 cup from 4 med onions.

I searched “melted onion recipes” on the net & came up with quite a few. Some use butter instead of olive oil for the onions, I will try that next time but want to try tomatoes next & will use olive oil. The onions would be great on top of a steak or pork chop.

The onions were some Peru Sweet

The onions in sauce pan w/olive oil & salt

Simmering w/parchment paper on top

After 2 hours & garlic & pepper added

After trying to caramelizing, they did get a little brown before I quit

Here you see whats left of 4 onions; 3 or 4 servings

Smokin Don