| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 1 hr 25 min |
| Yield: | 1 1/2 cups |
Ingredients
- 1 1/2 teaspoons unsalted butter
- 2 Vidalia onions, julienned (if not in season, any sweet onion will do)
- 2 lemons, zested and juiced
- 1/4 teaspoon minced fresh ginger
- Kosher salt
- 1/2 cup firmly-packed brown sugar
- 1/4 teaspoon ground coriander
- Freshly ground black pepper
Instructions
- Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
- Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 145 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 3 g |
| Sugar | 27 g |
| Protein | 2 g |
| Cholesterol | 4 mg |
| Sodium | 501 mg |
Reviews
Soooo good on a burger! It’s worth the time to make it …..
made this for brunch with my parents and everyone loved it. Only thing I might try is to throw in some jalapenos. Yeah!
Saw this when it aired today. We are having steaks for dinner and I also had some mushrooms besides a sweet onion to use up. Took the basic recipe and tweaked it using thyme, worchestershire, and beef stock for the water. Love getting methods from Food Network chefs that I can use to create my own dishes.
This is a perfect recipe for carmelized onions because it has dimension to the flavors…would go well on hamburgers & lots of other dishes too. Another homerun for Damaris!
Has anymore made a bigger batch and canned this? I know one can make carmelized onions in quanity and freeze portions. Would like to can this jam, tho. How long to process. ?
wow. just wow. made this with a toasted baguette and goat cheese and it was DELICIOUS! my only ‘thing’ about this recipe is that for how long it takes to make, why in the world would you only make this small amount? i would make a HUGE amount next time and jar it up.
This is GREAT. Easy to make, looks fabulous, and tastes out-of-this-world delicious. What a great topping for…, well, just about anything. I’ll be making more of this. A perfect food gift, too.
Followed this recipe exactly! I even set a timer every 10 minutes! This is perfect and worth every minute!
This was yummy!! I put it on a French bread sandwich of leftover roast pork, moistened with chicken broth and added pepper jack cheese, toasted in the oven, everyone loved it!!
didn’t have the corriander, but it still came out awesome! thanks, damaris! 🙂