Best 4 Creamy Eggs And Caramelized Onions 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.

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.

SMOKED HAM, GRUYERE AND CARAMELIZED ONION FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
• Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated Parmesan and serve garnished with sour cream and chives.

ONION AND MUSHROOM SCRAMBLED EGGS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir mushrooms, onion, and garlic until onion is browned, about 15 minutes. Season with Italian seasoning.
• Beat eggs with garlic and herb cheese spread in a bowl. Mixture will be slightly chunky. Season with salt and black pepper.
• Pour eggs in skillet over mushroom mixture; cook and stir until eggs are nearly set, about 1 minute. Fold mozzarella cheese into eggs until just melted, about 30 seconds.