Caramelized Onions - Ways to Use Them

Caramelized onion compotes, chutneys, and marmalades continue to be one of the most popular products for topping baked brie. These versatile preserves have lots of other uses, as well. Try one of these:

  • filling for mini tart shells
  • spread for gourmet grilled cheese sandwiches
  • mix with plain or sundried tomato hummus for a vegan dip
  • make a cheese pate mixed with cream cheese
  • topping for aged cheddar on crackers
  • stir into homemade mac ’n cheese
  • serve with pork or duck pate
  • stir a spoonful into store-bought French onion soup
  • toss with cooked meatballs or chicken wings for a party appetizer
  • roll together with grated cheese and cream cheese into a cheese ball

Caramelized Onion, Feta and Walnut Tartlets Filling

  • 1½ cups all purpose flour
  • ⅓ cup (75g) walnuts, ground
  • ¼ tsp salt
  • ½ cup (113gr) cold butter, cut into cubes
  • 3 - 4 Tbsp ice water
  • 4 whole eggs, lightly beaten
  • 1 cup (250ml) whipping cream 
  • freshly ground pepper 
  • 1½ cups feta, crumbled 
  • 1 jar (about 1 cup/250ml) Caramelized Onions 
  • grated Parmesan cheese

Place the flour, ground walnuts and salt in a bowl of a food processor fitted with a steel blade.  Add the butter and process until butter resembles large peas.  Add water and process just until dough comes together.  Flatten dough into a disk, wrap in plastic wrap and chill at least 1 hour.  On a floured surface roll dough into 1/8” thickness.  Cut into rounds using a 3” cookie cutter.  Lift dough into tartlet tins and nudge gently into place.  Preheat oven to 350°F/176°C.  In a glass bowl, mix eggs, whipping cream, and pepper. Set aside.  In each tartlet add 1 tsp feta and 1 tsp Caramelized Onions.  Fill with egg/cream mixture and sprinkle with Parmesan.  Bake for 12-15 minutes or until golden. 

Makes 48 tartlets. 

Caramelized Onion, Spicy Cheddar and Jack Pudding 

  • 8 - 10 slices egg bread, crusts removed
  • 1 jar (about 1 cup/250ml) Caramelized Onions 
  • 8 oz (225gr) hot Italian sausage, cooked & crumbled 
  • 1 cup grated old cheddar 
  • ½ cup grated Monterey Jack cheese
  • 4 large eggs 
  • 1½ cups milk 
  • 1 Tbsp Dijon mustard 
  • salt to taste 
  • dash of paprika to garnish

Butter a deep 7” x 11” (2L) baking dish.  Line with half each of the bread, Caramelized Onions, cooked sausage, grated cheddar, and Monterey Jack.  Repeat with the remaining bread, sausage and cheeses.  Mix the eggs with the milk, mustard, and salt.  Pour over the bread.  Let stand for 30 minutes, and then top with paprika. Preheat the oven to 375°F/190°C. Bake for 30-40 minutes or until puffed and brown.  Allow too cool slightly before serving. 

Serves 8-10. 

Gorgonzola and Caramelized Onion on Belgian Endive 

  • 1 jar (about 1 cup/250ml)  Caramelized Onions 
  • ¾ cup Gorgonzola, crumbled 
  • 1 head Belgian Endive, leaves separated 
  • ¾ cup walnuts, toasted, finely chopped 
  • finely chopped chives for garnish 

In a small saucepan, heat up Caramelized Onions.  Once heated through, stir in the Gorgonzola.  Allow to cool slightly. Top each piece of Belgian Endive with a generous spoonful of onion cheese mixture. Garnish with chopped walnuts and chives and serve with cocktails. 

Makes 24 hors d’oeuvres. 

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