Aurora Catering's

Caramelized Onions
Yield 6 -8 pounds

Ingredients

1 -1/2 LBS MARGARINE
10 LBS ONIONS (Cut into rings)
4 0Z BROWN SUGAR

Method
In a large brazier and over medium heat add all ingredients. Slowly cook onions until all water is removed and onions start to brown. Constantly stir onions until they reach a medium dark chocolate color. DO NOT BURN ONIONS The batch is ruined if there is any burnt onion pieces!

Plate Presentation
Use the smaller ziplock bags and store unused portions in 8 OZ (one cup) proportions. Place in freezer and use as needed.

Chef's Notes:
Caramelized onions are used in many Cajun and Creole dishes. I suggest that you precook a lot of them, store, and freeze ‘em for future use.


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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
Copyright 1995 -2017 [Aurora Catering, Inc]. All rights reserved.
Revised: January 15, 2017