Quick caramelized yellow onions can be found in most Indian restaurants and can be eaten in a quick, easy manner.
But there are times when you want to cook them in a different way.
Red onions are much more flavorful and can take longer to caramelize, which is why they are usually served as a side dish.
These recipes make the onions extra quick and simple to prepare and can easily be made ahead of time.
To make these red onion and onion jam recipes, all you need is red onion, onions, water, salt and a few spices.
If you want, you can use a regular onion instead of the onion powder to keep the texture of the red onion more appealing.
These quick caramelised onions can easily also be used for other foods such as dips, as an addition to dips or even for soups.
1 pound yellow onions, quartered 2 tablespoons butter, room temperature 1 cup finely chopped onions 1 tablespoon minced garlic 1 teaspoon black pepper 1/2 teaspoon salt 1/4 teaspoon turmeric 1 teaspoon cumin 1 teaspoon red pepper 1 teaspoon onion powder 1 teaspoon cinnamon 2 cups water 1 cup water to cover 1/3 cup red onion powder 1 cup tomato paste, finely chopped (you can use tomato paste in place of the oil) 1/2 cup finely grated parmesan cheese, grated Directions: Preheat oven to 400 degrees F. In a small saucepan, add butter and onions.
Add garlic, black pepper, salt, turmeric and cumin.
Bring to a boil and cook for about 20 minutes.
Stir in red onion.
Remove from heat and set aside.
In a small bowl, add onions and water, and whisk well.
Add the onion and salt, and cook on medium heat for about 15 minutes.
Stir in the spices and water and continue to cook for another 15 minutes, until the onions are soft.
Remove the onions from the heat.
When the onions have softened, add the tomato paste and tomato paste mixture.
Once the onions become soft, add in the red onions and stir well.
Cook for another 20 minutes or until the red mixture is thickened and is just starting to bubble.
Remove the mixture from the oven and stir in the cheese.
Drain the onions and pat them dry.
Return the onion mixture to the saucepan and stir to coat.
Now add the water and tomato mixture.
Bring the sauce to a rolling boil.
Add the salt and turmeric.
Cook over medium heat, stirring occasionally, for about five minutes.
Remove and stir the sauce in the pan.
The mixture should be thick and creamy.
Transfer the sauce back to the pan and bring to a simmer.
Turn the heat off and stir frequently until the sauce has thickened up.
Cool the sauce completely.
Toss the red and white onion mixture together.
Pour the mixture into a serving dish.
Garnish with parmesano cheese.