Yield 6 -8 pounds
1 -1/2 LBS MARGARINE
10 LBS ONIONS (Cut into rings)
4 0Z BROWN SUGAR
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!
Use the smaller ziplock bags and store unused portions in 8 OZ (one cup) proportions. Place in freezer and use as needed.
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
4016 Red Cypress Dr., Harvey, LA 70058 Phone (504) -329-1344
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Revised: January 15, 2017