Hey everyone!!!! I hope you have had a fabulous two weeks since my last post. Here in South Carolina we have had the mildest summer I know of so far and it has been pretty fabulous. School has been on summer break for a couple weeks and I think my family has finally hit our stride with balancing my working full time from home and spending time with my child while she is home for the summer. Some days I take my laptop to the community pool for an afternoon and other time we play games while I'm on my lunch hour. Whatever we do for balance I always try to make it fun.
One of the other things about summer break is that I enjoy grilling out or making things that don't require my turning on the oven for long periods of time. It is one of the reasons I love my Ninja Foodie so much! I air fry and pressure cook in that thing so often when it is hot outside. Although, when I first came up with the recipe I will share today I did not have an all in one so any pressure cooker will certainly do the job for you.
When I grill hamburgers are an obvious item to toss on and I love to load mine up with fun toppings even if I don't want to put in a lot of extra effort. That is why I make caramelized onions and freeze them for future use. I end up using the onions on burgers, steak subs, added to mushrooms with steaks and added to other vegetables. Once the onions get that golden brown color they taste incredible. The problem is making them each time I want a portion is so time consuming. I really am not interested in spending 30 minutes working on just the onions when I am making other things to eat already.
All you need for this recipe is a few simple things you likely already have in the house.
3 to 5 large onions (I used white onions though any large onions will do nicely)
2 tablespoons unsalted butter
1 tablespoon olive oil (optional)
salt and pepper to taste
1 to 2 tablespoons tap water (if needed only)
Slice the onions a bit thicker than you normally want them. When using the pressure cooker for your onions they can get softer than the longer stovetop process. If you slice them a bit wider they will hold up perfectly. Unfortunately, if you slice them super thinly you will have onion mush.
Turn on your cooker to saute and melt the butter in the pot. Add the onions, salt & pepper.
Saute for about 5 minutes so they begin to smell delicious and soften slightly.
***If you notice that little to no liquid has begun releasing from the onions you may need to add a tablespoon or two of water to the onions before bringing to pressure.
Pressure cook for 10 minutes and manually release the pressure.
Don't these onions look fabulous!
I prefer to freeze my onions in ice cube trays. A standard ice cube is 2 tablespoons. Adding the liquid that remains also means your butter/oil is already added in with the onions. Not only does that add more flavor but when reheating just adding it to a pan with shaved steak or other vegetables I rarely have need to add more fat to whatever I am cooking. Also, it is perfectly portioned out for when I do have that burger on the grill and just need enough for one person. A quick minute in the microwave and it is good to go.
