Caramelized onions, sweet and succulent, are so easy to prepare in the convection oven. They roast quickly and evenly to a golden caramel color. Serve them as a sandwich filling, a topping for croutons, or on top of grilled burgers. A mandoline makes easy work of slicing the onions.
Recipe information
Yield
makes about 2 cups
Ingredients
3 large onions, cut crosswise into 1/8-inch slices
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon sugar
Preparation
Step 1
Preheat the oven to convection bake at 400°F. Coat a shallow (1 inch deep) roasting pan or baking sheet with nonstick spray.
Step 2
In a large bowl, toss the onions with the olive oil, salt, and sugar. Spread the onions in an even layer on the prepared pan. Roast for 15 to 20 minutes, stirring once or twice, until the onions are soft and lightly browned.
From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.
Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.
