Best 6 Caramelized Onions With Eggs Recipes

CARAMELIZED ONIONS AND EGGS

Steps:

• 1. Melt the butter in a medium pan and slowly sauté the onions over very low heat.
• 2. Add the sugar (if necessary, add a little bit of water)
• 3. Cook until the onions are completely softened and caramelized. The best way to caramelize onions in a pan; Cook for 5 minutes, stirring occasionally. When the onions begin to turn a brownish color, turn heat to low and cook the onions for 25-30 minutes, stirring occasionally. Once they are a dark, deep brown and sticky with caramelization, they're done!
• 4. Make 4 wells among the onions.
• 5. Break an egg into each well, and season with sea salt and freshly ground black pepper.
• 6. Cover the pan with a lid and cook until the whites are done to your liking and the yolks are still runny.
• 7. Garnish with a sprinkle of sumac and enjoy.

SPICED LENTIL AND CARAMELIZED ONION BAKED EGGS

Steps:

• Place an oven rack in the center of the oven, then preheat to 350°F.
• In a medium, oven-safe pan, heat 1 Tbsp. olive oil over medium heat. Add 1 large, thinly sliced onion and ½ tsp. Kosher salt. Cook, stirring often, until golden brown, about 25 minutes.
• Add ½ tsp. turmeric, 1 tsp. cumin, ¼ tsp. Aleppo pepper (or ⅛ tsp. crushed red pepper flakes), and 2 Tbsp. tomato paste. Cook and stir constantly until the onions are coated and the tomato paste has darkened slightly, about 2 minutes. Add ⅓ cup water; stir and scrape up all the browned bits on the bottom of the pan for 1 to 2 minutes, or until the liquid looks thickened and saucy. Add one 14-oz. can of lentil soup; cook, stirring to combine, 1 to 2 minutes. Turn off the heat and season with salt, pepper, and more Aleppo pepper or red pepper flakes to taste.
• Using a spoon, create 3 wells in the lentil mixture. Carefully crack 1 egg into each well. Transfer the pan to the oven and bake until the whites of the eggs are just set, 11 to 13 minutes.
• While the eggs bake, in a small pot or butter warmer, heat 2 Tbsp. unsalted butter, ghee, or olive oil over medium heat. Add ½ tsp. cumin seeds; swirl the pan until the seeds start to sizzle and brown, 30 seconds to 1 minute. Remove from the heat.
• Drizzle the finished eggs with the butter mixture, season with salt and pepper, and garnish with parsley before serving.

CREAMY EGGS AND CARAMELIZED ONIONS

Steps:

• Bring the eggs to a boil in water to cover. Boil 5 minutes, remove from heat, and let stand 20 minutes. (This technique avoids the green ring around the yolk.) Drain and peel and cut into 1/2-inch slices.
• Slice the onions into rings. Melt the butter in a very large skillet over low heat and add the onions. Salt them lightly, stir to coat with butter, cover the pan and cook for about 10 miutes. Stir, cover, and cook for about 10 minutes longer, stirring occasionally. Uncover and let most of the liquid cook away. Onions should be very tender and browned.
• Sprinkle flour over the onions and stir until no dry flour is visible. Whisk in the milk and cook, stirring or whisking, until thickened, about 4 minutes. Salt and pepper to taste. Stir in the sliced eggs and heat through.
• TO SERVE TO GUESTS -- sprinkle with chopped fresh parsley and/or paprika, because this dish is a little bland-looking. ADVANCE PREP -- the eggs can be boiled and refrigerated up to 3 days in advance. The onions can be caramelized 3 days in advance and refrigerated.

CARAMELIZED ONIONS WITH EGGS

Steps:

• 1. Quarter the onions and slice paper-thin. Heat butter in a heavy skillet and add the onions. Sprinkle with salt and cook over very low heat, stirring occasionally, for at least 40 or 50 minutes, until the onions turn reddish brown and become slightly crispy. Take care not to burn them. As onions cook and become dry, sprinkle in some water.
• 2. When onions are caramelized, sprinkle with vinegar, spices, pepper, and sugar, and mix thoroughly.
• 3. Make 4 depressions in the onions and break an egg into each. Sprinkle with a little salt and pepper, cover, and cook gently until the eggs are covered with a thin transparent film.
• 4. Serve immediately.

CARAMELIZED ONION AND EGG SALAD

Steps:

• In a large skillet, heat oil over medium low heat.
• Add onions and cook, stirring occasionally, until golden, about 30 minutes.
• Peel, then mash the eggs with a potato masher or fork.
• Add onions, mayonnaise, and mustard, and mix well.
• Stir in the olives, season with salt and pepper.

SWEET POTATO AND CARAMELIZED ONION HASH WITH BAKED EGGS

Steps:

• Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.
• Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don't worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.
• Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.
• Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.
• Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9" x 13" baking dish.
• Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.
• Serve immediately, with Parmesan, if desired.