Melted onions are heavenly — creamy, sweet and savory . The onions are cooked slowly, until they’re so tender they just melt. They’re not really meant to be eaten on their own. Instead they are used as an ingredient or a condiment to enhance and elevate other dishes. Use the melted onions to add flavor to sauces, on top of a steak, burger or sandwich, to add another layer of flavor to vegetable dishes, the possibilities are endless. I created a sandwich on a toasted onion roll with a generous layer of melted onions, sautéed mushrooms, and sliced roast beef dredged in some reserved steak sauce. Yum!
- 3 large onions
- 1 1/2 T. salt
- 3 T. unsalted butter
- 2 T. garlic, minced
- 1 T. dried thyme
- 1 t. oregano
1. Peel the onions and slice thin. The thinner the slice, the creamier the end result.
2. Add the onion and salt to a large skillet over medium-low. Stir occasionally for 20 minutes or until the onion have released most of their juices.
3. Add the garlic, herbs and butter. Cover the pan and cook for an additional 35 minutes, stirring occasionally. The onions should eventually become creamy looking. If they start to become too dry add a little water, butter, or stock to the mixture.
4. This will keep in your refrigerator for one to two weeks.