8 New Ways to Use Caramelized Onions

8 New Ways to Use Caramelized Onions

Casa da Prisca’s caramelized onions are bursting with the rich, sweet flavor of Portugal’s famed port wine. Reduced into a thick jam with tangy balsamic vinegar, they are the ideal condiment for a cheese plate, but can also add deep and complex flavor to many other dishes. 

1. Make a sweet, meat glaze

Simmer the caramelized onions with butter, a splash of merlot, and shiitake mushrooms or fresh herbs. Spoon the thickened sauce over chicken or steak for a sweet-and-tangy glaze.

2. Melt over Brie

Bake a round of Brie in a small dish, spoon the caramelized onions over the top, and finish in the oven until the Brie and caramelized onions are melted. The gooey cheese makes for an incredible dip for crackers or toasted baguette.

3. Mix into quiche

Incorporate the caramelized onions into a quiche recipe by mixing them into the egg mixture before baking. Ham and cheese or sun-dried tomato and feta are great mix-ins.

4. Fold into an omelet

The caramelized onions are a great addition to any omelet. We recommend combining them with cheese and spinach.

5. Roast with potatoes

Roast cubed potatoes in a hot oven with olive oil, garlic, and spices. Just before they become crispy, spoon the caramelized onions over the top, then bake until their color darkens, deepening the potatoes’ flavor.

6. Stir fry with vegetables

Use a wok or skillet to stir fry vegetables (we recommend tomato, roasted sweet potato, and kale), then add the caramelized onions to finish. Top with salty feta and toasted walnuts or a fried egg.

7. Melt into grilled cheese

What’s better than gooey grilled cheese? Grilled cheese with sweet, caramelized onions. Sandwich the jam between each slice of bread and cheese, then cook over high heat in a heavily buttered skillet until deeply golden and crisp.

8. Mix into a salad dressing

Whisk together the caramelized onions with olive oil, vinegar, oregano, salt, and pepper to create a quick vinaigrette. The sweet dressing works well with any type of of salad, especially spinach with tomato, Parmesan, dried fruit, and garlicky croutons.


Behnam Behrouzi

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