In a large heavy skillet melt butter over low to medium heat. Add the onions and cook, stirring occasionally, until onions turn dark golden brown; about 45 minutes.
While onions are caramelizing, place potatoes in a 4-quart saucepan. Cover with water and add salt. Cook potatoes over medium-high heat until they can be pierced easily with a fork; about 25 minutes. Drain potatoes and place them in a mixer bowl. Set mixer speed to low.
Add 1/3 of the onions and 1/3 cup of milk. Continue adding the onion mixture and remaining milk until potatoes reach the desired consistency (a little chunky or super smooth). Spoon into a serving bowl and sprinkle with freshly ground pepper.
Author's Comments
Caramelized onions are so versatile! They take a little time to reach that beautiful brown color and the onion slices seem to melt to an almost smooth consistency. You can prepare caramelized onions in a large batch, cool, transfer to a freezer container and use them in any recipe calling for onions to be cooked.
Instructions
In a large heavy skillet melt butter over low to medium heat. Add the onions and cook, stirring occasionally, until onions turn dark golden brown; about 45 minutes.
While onions are caramelizing, place potatoes in a 4-quart saucepan. Cover with water and add salt. Cook potatoes over medium-high heat until they can be pierced easily with a fork; about 25 minutes. Drain potatoes and place them in a mixer bowl. Set mixer speed to low.
Add 1/3 of the onions and 1/3 cup of milk. Continue adding the onion mixture and remaining milk until potatoes reach the desired consistency (a little chunky or super smooth). Spoon into a serving bowl and sprinkle with freshly ground pepper.
Author's Comments
Caramelized onions are so versatile! They take a little time to reach that beautiful brown color and the onion slices seem to melt to an almost smooth consistency. You can prepare caramelized onions in a large batch, cool, transfer to a freezer container and use them in any recipe calling for onions to be cooked.
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