Quick Caramelized Onions and Mushrooms Recipe
Remember, as indicated in the preceding paragraphs, caramelized onions and mushrooms cook down to only 25% of the measurements you start with.This recipe of 6 cups of veggies (3 each of mushrooms and onions) cooks down to just 1.5 cups caramelized onions and mushrooms.So for larger or more servings you'll need to increase your quantities.Learn how to julienne onions.
Servings 1 .5 cups
Ingredients
- 4 tablespoons butter or oil or half oil and half butter
- 2 large yellow onion ~3 cups
- 12 oz. mushrooms cleaned and sliced (~3 cups)
- 1/2 teaspoon salt or to taste
Instructions
- JULIENNE onions (to thinly slice)
- ADD butter and/or oil to sauté pan on medium to medium high heat
- MELT butter and let it start to brown slightly, then, immediately add onions, mushrooms and salt. (If the quantity is too large for your pot, you can first caramelize he onions, remove from pan, then caramelize the mushrooms.
- COOK sliced onions and mushrooms in butter in a large sauté pan, dutch oven or wok.
- COVER with lid to help expedite the softening of the onions.
- TIMER - Set timer for 1 or 2 minutes to stir. You want your pan to brown without burning.
- STIR - Once pan begins to brown then stir up the "fond" (brown bits) in the pan.
- LOOSEN the fond with a splash of water or white cooking wine and scrape it from the pant with flat edge of wooden spatula and stir it into the onions
- COVER and repeat the process until onions are nicely caramelized in about 10-20 minutes, (depending on if you have to separate the onions and mushrooms).