關於 caramelized red onions ，我們在網路上蒐集到這些相關的討論、資訊與評價

Vietnamese sweet and salty caramelized shrimps 🦐🦐🦐 {tôm rim mặn}
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🚨 Simple 6-ingredients Shrimp Recipe 🚨
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Ingredients:
2 lbs shrimp with heads
2 tsp sugar Domino Sugar
1 tsp fish sauce Red Boat Fish Sauce
1 tsp minced garlic
1 granulated chicken bouillon
1 tbsp vegetable oil Costco

**Optional:
Chopped green onions
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Steps:
1. Peel the shrimp without removing the head and tail. Devein shrimp.
2. Add vegetable oil to a pan on medium-high heat. Add garlic and sauté until fragrant (about 20-30 seconds).
3. Add shrimp and let it cook for about 1 minute. Stir occasionally.
4. Add chicken bouillon mix and sugar. Mix well and cook until shrimp turns slightly pink.
5. Add fish sauce and sauté until shrimps are cooked and sauce thickens.

** Optional:
1. Add chopped green onions for garnish.

Note: Keeping the heads on the shrimps will give them a richer red color and in my opinion, the custards from shrimp heads (aka “gạch”) are the bomb! 💣

Enjoy!
♥️ VHC
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#tomrim #caramelizedshrimp #shrimplovers #gulfshrimp #f52grams #foodblogger #redboatfishsauce #seafoodlovers #viethomecooking #secretlifeofavietfoodie #nolafoodie #vietnamesefood #vietfood #asiancuisine #asianfood #homemadefood #homecook #homechef #foodstyling #foodphoto #foodphotography #foodporn #foodie #foodlover #dailyfoodfeed #foodoftheday #ngonqua #bonappetit #recipesharing #recipeshare Bon Appétit MagazineFood52Food InsiderFood Network Hmart

Popped a tamale, I’m sweatin’, woo! (I wasn’t actually sweating lol)⁣
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@rest_quintonil’s Jerusalem artichoke tamale with pine nuts in a tree spinach pipián sauce (usually made from a variety of seeds, chili peppers and more). ⁣
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The second photo was one of my favorite dishes, the charred avocado tartare with ant larvae and Mexican herb chips !!!⁣
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The third photo is the caramelized eggplant served with 3 types of sauce - black garlic mojo, macadamia nuts, and basil and “hoja santa” sauce. ⁣
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Swipe again to see the braised oxtail in black “recado” a Mayan blend of spices), “chili habanero,” and red glazed onions “au jus.”⁣
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Lastly, the Atocpan style mole made of over 40 ingredients including dried chilis, spices, chocolate, cookies, fruits, herbs, and more. The mole is served with a medley of seasonal wild mushrooms in an emulsion of butter and pitiona (Oaxacan herbs). @ QUINTONIL

I very, very rarely line up for food, but I wasn't gonna miss this one-day special for anything. The "crossover" between Shake Shack Hong Kong and 大班樓 The Chairman Restaurant. Using the Angus beef patty as a base, but adding delicious thin slices of ox tongue, caramelized onions that have obviously been cooked for a while, pickled radish, and a sweet bean sauce that came with a mild but unmistakable kick of Sichuan peppercorns. You had sweetness, acidity, and a little tingling numbness on top of the usual savory notes. Very nice.

The osmanthus and wolfberry shake was very, very good. I should have had a glass of red wine to go with my burger, but I was so focused on the shake that it didn't dawn on me until I was halfway through. I normally don't pay for drinks that come in disposable plastic containers, but I made an exception today.

見た目はホットドッグですが…！？なんと、ソーセージをにんじんに変えちゃいました！
美味しくにんじんを食べる4種の方法をご紹介します！
ぜひ作ってみてくださいね♪

にんじんドッグ
材料：
6人分

野菜ダシ　240ml
リンゴ酢　60 ml
醤油　大さじ2
メープルシロップ　小さじ1
燻煙液 小さじ½
マスタードパウダー　小さじ2
パプリカパウダー　大さじ1
コリアンダーパウダー　小さじ½
ガーリックパウダー　小さじ½
ブラックペッパー（挽いたもの）　小さじ1
にんじん　6本（洗って皮を剥いておく。グリルする場合は下茹でしておく）
オリーブオイル　大さじ1（にんじんをグリルするため）
ホットドッグパン　6本

トッピング
クラシック
甘酢漬け野菜
イエローマスタード
ケチャップ
赤玉ねぎ（みじん切り）
チリ
ベジタリアン・チリ（肉を使わないチリ・ビーンズ）
チェダーチーズ（ピザ用）
コリアンダー（みじん切り）

青椒肉絲風
飴色に煮詰めた玉ねぎ　40g
ピーマン
パセリ（みじん切り）

メキシカン
黒豆
とうもろこし
サルサソース
コリアンダー（みじん切り）


作り方
中くらいのボウルに、野菜ダシ、リンゴ酢、醤油、メープルシロップ、煤煙液、マスタードパウダー、パプリカパウダー、コリアンダーパウダー、ブラックペッパーを入れて混ぜる。
にんじんを耐熱皿に並べ、上から(1)を注ぎ、30分以上浸けておく。
オーブンを220℃に予熱しておく。
オーブンで焼く場合は、耐熱皿をアルミフォイルで多い、40分オーブンで焼いてから、アルミフォイルを外してさらに25分、にんじんがナイフで簡単に切れるほどやわらかくなるまで焼く。
グリルする場合は、オリーブオイルをフライパンで熱して、浸けておいたにんじんを、漬け汁をスプーンでかけながら焼く。少し焦げ目が付くまで、両面2分ずつ焼く。
(4)あるいは(5)で調理したにんじんを、ホットドッグパンに挟む。
お好きなトッピングをのせて完成！

Ingredients:
for 6 servings
1 cup vegetable broth(240 mL)
¼ cup apple cider vinegar(60 mL)
2 tablespoons soy sauce
1 teaspoon maple syrup
½ teaspoon liquid smoke
2 teaspoons mustard powder
1 tablespoon paprika
½ teaspoon ground coriander
½ teaspoon garlic powder
1 teaspoon ground black pepper
6 carrots, washed and peeled (and boiled, if grilling)
1 tablespoon olive oil, for grilling
6 hot dog buns

TOPPINGS
CLASSIC
relish
yellow mustard
ketchup
red onion, chopped
CHILI
vegetarian chili
shredded cheddar cheese
fresh cilantro, chopped
ONIONS & PEPPERS
¼ cup caramelized onions(40 g)
green pepper
fresh parsley, chopped
SOUTHWESTERN
black bean
corn
salsa
fresh cilantro, chopped

Preparation
In a medium bowl, combine the vegetable broth, apple cider, soy sauce, maple syrup, liquid smoke, mustard powder, paprika, ground coriander, garlic powder, and pepper.
Place the carrots into a baking dish and pour the marinade on top. Let marinate for at least 30 minutes.
Preheat the oven to 425°F (220˚C).
If baking, cover the baking dish with aluminum foil and bake for about 40 minutes. Remove the foil and bake for another 25 minutes, until the carrots are just tender enough to be poked with a knife.
If grilling, heat the olive oil on a grill pan on high heat. Add the marinated carrots to the pan and spoon a bit of the marinade over. Cook for about 2 minutes on each side, until slightly charred.
Place the carrots in buns and add your desired toppings.
Enjoy!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

Hi, everyone :) today we'll show you how to make our favorite french onion soup.

This winter, try this recipe to make a perfect and classic French onion soup. With nice stock base and slow-cooked caramelized onions, of course never forget to put a slice of bread on top with melty cheese. What a comfort food like this. Hope you like this video. Enjoy. :)

This is an #ASMR ver, you can check out the other v er that with BGM and Voices in Chinese if you like:
https://youtu.be/ViHXTfGX-b8
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French Hot Chocolate Recipe

☞ Yields: 2~3 Servings.

✎ Ingredients
onions 600g, 2 large red or yellow onions
bay leaf & thyme (fresh or dried are ok)
red wine 150ml
sugar 5g
black pepper 1/2 tsp
chicken stock 500ml (beef or vegetable stock are fine)
unsalted butter 25g
baguette 2~3 slices
garlic 1
a little cheese, shredded (gruyere or cheddar and mozzarella)

✎ Instructions
1. Cut the root and stem. Halve each onion through the root to divide it into two equal halves.
2. Remove the papery skin and first layer of onion.
3. For French cut, lay onion cut side down. slice along the lines of onion from root to stem end. It's the best way for slicing onion for caramelizing. They won't break down when cooked for a long time.
4. In a hot pot over medium heat, add butter and few drops of olive oil, and then place onion slices and continually stir for 5 minutes,
5. Add the thyme and bay leaf, switch to low heat and cover with lid to cook for 15 minutes.
6. Remove the lid, at this stage, onions are soften. Increase the heat to medium low, and keep cooking and stirring until the onions start to brown, about 18~20 minutes.
7. Remove the leaf and thyme. Scraping the browned bits on the bottom and side of the pot. Add red wine and cook for 15 minutes.
8. Pour the stock and seasoning with black pepper, if your stock is unsalted, you can add a little salt. Bring to a simmer about 10~12 minutes. Onion soup is down.
9. Meanwhile, preheat the oven to broil. Bake the baguette slices until golden brown, rubbed with garlic. set aside.
10. Divide soup into bowls, top with baguette slices, add cheese. Then place the soup into oven and broil until golden brown and cheeses have melted. Serve immediately. Bon appétit!
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#onionsoup
#FrenchCuisine
#comfortingfood

For the ingredients you will need
4 catfish steaks (500g/1.1lb)
salt, pepper, chili powder and chicken stock to taste
2 tbsp vegetable oil
2 tbsp garlic, minced
1 small tomato, diced (optional)
1.5 liters (6 cups) water
2 tbsp (50g/2oz) tamarind pulp + 250ml (1 cup) water
4 tbsp sugar
4 tbsp fish sauce
1/4 pineapple, thinly sliced (1 cup amount)
1-2 medium tomatoes, cut into wedges (1 cup)
6 lady's fingers (okra), thinly sliced on the diagonal (1 cup)
1 elephant ear stem, thinly sliced on the diagonal (1 cup)
50g (2 oz) beansprouts (1 cup)
1 bunch rice paddy herbs, chopped (1/2 cup amount)
1-2 sprigs sawtooth herb, chopped (optional)
2 spring onions, chopped (optional)
salt, sugar, chicken stock, fish sauce to taste
red chili pepper, sliced

Caramelized fish video: http://youtu.be/CYDM9soQOUA

Brand of my cookware: Fissler: http://amzn.to/1bCTgAt

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Best ever Pho Recipe | Phở: https://youtu.be/EpRBxau3ou0
Original Bun Bo | Bún Bò Huế: https://youtu.be/4222YFNqDP8
Vietnamese Baguette | Bí Kiếp Bánh Mì Gia Truyền: https://youtu.be/Dz9r3vNRxPA
Cooking with Grandma | Vào Bếp cùng Ngoại: https://youtu.be/UkZL4Dkjqpg
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