Best 2 Pickled Caramelized Onions Recipes

Pickled caramelized onions are a versatile condiment that can add a sweet and tangy flavor to a variety of dishes. They are made by slowly cooking onions in sugar and vinegar until they become soft and caramelized, and then pickling them in a mixture of vinegar, water, and spices. Pickled caramelized onions can be used as a topping for burgers and hot dogs, as a condiment for sandwiches and wraps, or as a side dish. They can also be added to salads, soups, and stews. With their complex flavor and versatility, pickled caramelized onions are a must-have for any home cook.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHEESE AND SHORT RIB SANDWICHES WITH PICKLED CARAMELIZED ONIONS AND ARUGULA

Grilled Cheese and Short Rib Sandwiches with Pickled Caramelized Onions and Arugula image

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

Ingredients

Short ribs:
5 pounds beef short ribs
1/4 cup (1/2 stick) butter
3 celery stalks, chopped
2 large carrots, peeled, coarsely chopped
1 medium onion, chopped
1 1/4 cups dry red wine
1/2 cup low-salt beef broth
1/3 cup medium-dry Sherry
2 garlic cloves, peeled
2 bay leaves
1 large fresh thyme sprig
Pickled caramelized onions:
1 tablespoon butter
2 large red onions, halved, thinly sliced crosswise (about 6 cups)
4 1/2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
Assembly:
Butter, room temperature
16 slices country-style crusty white bread
12 ounces Petit Basque or Monterey Jack cheese, sliced
4 cups baby arugula

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

PICKLED CARAMELIZED ONIONS image

Categories Vegetable

Yield 1 cup

Number Of Ingredients 5

Ingredients

Pickled caramelized onions:
1 tablespoon butter
2 large red onions, halved, thinly sliced crosswise (about 6 cups)
4 1/2 tablespoons red wine vinegar
1 1/2 teaspoons sugar

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, heavy skillet with a lid to prevent splattering.
Slice the onions thinly and evenly so they cook evenly.
Cook the onions over medium-low heat to allow them to caramelize slowly and develop a deep flavor.
Stir the onions frequently to ensure that they caramelize evenly.
When the onions are golden brown, add the vinegar, sugar, and spices and bring to a simmer.
Simmer the onions for at least 30 minutes, or until they are tender and flavorful.
Let the onions cool completely before storing them in the refrigerator.
Pickled caramelized onions will keep in the refrigerator for up to 2 weeks.

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 topping burgers, sandwiches, tacos, and salads. They can also be used as a side dish or as a condiment for meat or fish. Pickled caramelized onions are easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you are looking for a way to add some flavor to your meal, give pickled caramelized onions a try.