I found that I could have more control over the caramelization process if I put some EVOO and a pat of butter in a saute pan, sliced my onions into thin rings, and caramelized them that way. I seasoned the onion slices (I used one large onion--the size of a fist) with a light sprinkling sea salt, fresh ground pepper, smoked sweet paprika, and some garlic powder.The process was easier on the old electric bill this way too. The onions were sauted on a medium-low heat until nicely caramelized--about 25 minutes, and then left to cool. I added the onions to 1/2 cup of mayo and blended in my blender, and let sit in the container overnight in the refrigerator. The end result was a pretty light golden brown colored mayo and the taste was fantastic on the burgers I made for the family. I will make this again and keep some in a container in the fridge. This onion mayo would be good as a dip for baked potato wedges or on other types of sandwiches.
Was this review helpful?
3 users found this review helpful
I found that I could have more control over the caramelization process if I put some EVOO and...