Best 2 Pickled Caramelized Onions Recipes
**Indulge in a Symphony of Sweet, Tangy, and Savory: Explore a World of Pickled Caramelized Onions Recipes**
Embark on a culinary adventure with pickled caramelized onions, a versatile delicacy that tantalizes taste buds and elevates any dish. These sweet, tangy, and savory delights are a symphony of flavors, adding depth and complexity to sandwiches, burgers, salads, pizzas, and charcuterie boards. Discover a collection of delectable recipes that showcase the versatility of pickled caramelized onions, from classic to contemporary creations. Dive into the art of pickling and caramelizing, transforming ordinary onions into extraordinary culinary gems. Elevate your meals with these flavor-packed condiments, sure to become a staple in your kitchen.
GRILLED CHEESE AND SHORT RIB SANDWICHES WITH PICKLED CARAMELIZED ONIONS AND ARUGULA
If you prefer, serve the short ribs for dinner with polenta, then use the leftovers to make a few sandwiches.
Categories Sandwich Beef Cheese Onion Super Bowl High Fiber Father's Day Dinner Lunch Vinegar Celery Arugula Carrot Sherry Tailgating Grill Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For short ribs:
- Sprinkle beef with salt and pepper. Melt butter in large wide pot over medium-high heat. Working in 2 batches, cook beef until browned, about 6 minutes per batch. Transfer to large rimmed baking sheet. Add celery, carrots, and onion to pot and sauté until beginning to soften and brown, stirring often, about 5 minutes. Add wine, broth, Sherry, garlic, bay leaves, and thyme sprig; bring to boil, scraping up browned bits. Season with salt and pepper. Return ribs to pot, propping up on sides and arranging in single layer. Cover, reduce heat to medium-low, and simmer 1 hour.
- Using tongs, turn ribs over in pot. Cover and simmer until ribs are tender and sauce is very thick, occasionally rearranging ribs in pot to prevent sticking, about 1 1/2 hours longer. Uncover and cool 30 minutes. Transfer ribs to work surface. Discard bay leaves and thyme sprig. Spoon off fat from sauce in pot. Remove meat from bones; discard bones. Cut meat into 3/4 -to 1-inch pieces, trimming any fat. Return meat to pot. DO AHEAD: Can be made 2 days ahead. Chill until cold; cover and keep chilled. Rewarm just until lukewarm before using.
- Pickled caramelized onions:
- Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD: Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.
- For assembly:
- Line 2 large rimmed baking sheets with waxed paper. Butter 8 bread slices; place 4 slices, buttered side down, on each prepared sheet. Divide short rib mixture among bread slices, about 1/2 cup for each. Divide cheese among sandwiches. Spoon about 1/4 cup onions over each sandwich. Place large handful of arugula atop onions. Top with remaining 8 bread slices. Spread bread with butter. DO AHEAD: Can be prepared 1 hour ahead. Cover with plastic wrap and store at room temperature.
- Heat griddle or 2 large skillets over medium heat. Working in batches, cook sandwiches until bread is golden brown and cheese melts, about 3 minutes per side. Transfer to work surface. Cut each in half on diagonal. Transfer to plates and serve.
PICKLED CARAMELIZED ONIONS
Steps:
- Melt butter in large skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until beginning to brown, stirring frequently, about 10 minutes. Add vinegar and sugar and cook until almost all vinegar is absorbed, about 1 minute. Season with salt and pepper. Transfer to microwave-safe bowl; cool. DO AHEAD: Can be made 2 days ahead. Cover; chill. Microwave in 15-second intervals until lukewarm before using.
Tips:
- Use a large skillet or Dutch oven to caramelize the onions. This will give them plenty of room to spread out and brown evenly.
- Be patient when caramelizing the onions. It takes time for them to develop their deep, rich flavor.
- Don't stir the onions too often. Stirring them too much will prevent them from caramelizing properly.
- Add a little bit of water or broth to the skillet if the onions start to stick. This will help to prevent them from burning.
- Once the onions are caramelized, transfer them to a clean jar or container. Allow them to cool completely before adding the pickling liquid.
- Use a variety of vinegars to pickle the onions. This will give them a complex and flavorful taste.
- Store the pickled onions in the refrigerator for at least 2 weeks before eating. This will allow the flavors to meld and develop.
Conclusion:
Pickled caramelized onions are a delicious and versatile condiment that can be used to add flavor to a variety of dishes. They are perfect for sandwiches, salads, burgers, and tacos. They can also be used as a topping for pizza or pasta. With a little bit of planning, you can easily make your own pickled caramelized onions at home. So next time you're looking for a way to add some extra flavor to your food, give pickled caramelized onions a try. You won't be disappointed!
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