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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
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: March 25, 2008.