• Shop
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
    • Vimeo

Lemon & Olives

Exploring Greek Food and Culture, The Mediterranean Lifestyle, and Traveling Greece

  • About
    • Work With Us
  • Greek Recipes
    • Cooking Videos
  • Blog
  • Shop
  • Contact

8 September 2014 By Kenton Kotsiris and Jane Kotsiris Leave a Comment

Greek Caramelized Onions | Metaxa Onions

Share This!

Greek Carmelized OnionsJane and I are getting pretty excited. Our European trip is just right around the corner. This year we’ve decided to spend some time visiting other places besides Greece, which I must admit was a difficult choice. However, we’ll be spending roughly a month there next summer, so that helps ease the pain.

If there is one thing Jane and I love more than cooking – it’s traveling. Europe has so much to offer via history, culture, and picturesque towns. When it comes time to plan a trip, it’s always so hard to pick where to go. In all our time traveling however, we’ve learned one thing that works for us and that we recommend to travelers, especially first timers: spend more time in less places. You’ll want days to do absolutely nothing. Spend half the day sitting outside a cafe people watching is one of our favorite things to do, not that that sounds creepy or anything 🙂

You’ll just want time to relax. Another thing we recommend is: visit in the non-summer months. Everything is a lot cheaper. Hotels, trains, flights, meals, tours, etc., Also, things are less crowded. Ultimately, go when you can. Just make sure you go!

This year we’ll be traveling to: Ireland, Belgium, and France. We’re excited to visit all these places. Ireland for its never ending greenery, Belgium for the world-renown beer and chocolates, and France for the food. I don’t know if we’ll be doing updates while we’re there, as sometimes we like to keep our phones off as a way to completely unwind. Either way, we’ll share some pictures here when we get back.

Now let’s talk about today’s simple recipe: Metaxa caramelized onions.

Metaxa Carmelized Onions

Jane and I love having caramelized onions on our burgers, on top of steak, and any other time we can get away with it. They are so delicious. Recently, I made them 3 times in one week! We were using the BBQ a lot and figured why not – putting them over lamb burgers is never a bad choice.

Normally, when making caramelized onions, you use water, wine, or beer in the end to gather up all the fond (the sticky brown stuff on the bottom of the pan) created. I had recently picked up a bottle of Greece’s beloved brandy, Metaxa, so I thought why not try this.

For those of you that have never caramelized onions before, know that it does take some time. Recipes that say 10 to 15 minutes aren’t quite accurate. You need a medium heat and about 30 to 40 minutes to really extract the natural sugars (the brown fond) and create the caramelized look. However, the time is worth the end result as eating onions that are coated in their own sugars is delicious!

Brandy Carmelized Onions

Next time you plan on making burgers, or steak, why not add some caramelized onions on top? You’ll be glad you did.

Enjoy! Kali Orexi

Kenton & Jane

Greek Caramelized Onions | Metaxa Onions
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
Caramelized onions using Greece's Metaxa brandy
Author: Kenton & Jane
Recipe type: Side
Cuisine: Greek
Serves: 2-3
Ingredients
  • 1 onion
  • 2 tablespoons butter
  • ½ teaspoon sugar
  • 2 tablespoons Metaxa brandy
  • Water (see notes)
Instructions
  1. Peel and cut onion into slices.
  2. Melt butter in pan, add onions, and mix to coat.
  3. Cook for 15 minutes and then add sugar.
  4. Continuing cooking for another 15 to 20 minutes, or until caramelized.
  5. Once done, add Metaxa brandy and cook for 1 minute, or until liquid is gone.
  6. Remove from heat, put on top of your favorite dish, and serve!
Notes
At any time, if the pan becomes too dry, add a splash of water. This will pick up the fond from the pan, coating the onions, and you can continue cooking. Sometimes you'll need to do this once or twice, others not at all. Just depends on how well the fat from the butter holds up.
3.2.2807

 

More From Lemon & Olives


Share This!

Filed Under: All Greek Recipes Tagged With: brandy, onions

About Us

Hi! We’re Kenton & Jane. Lemon & Olives is a site dedicated to exploring Greek recipes and following the healthy Mediterranean lifestyle. We also explore the culture and travel destinations of Greece. So whether you’re Greek, interesting in Greek food, or searching for a childhood recipe – let’s connect and explore together! Oh, we hope you are hungry.

If you cook anything on here, make sure to tag us on Instagram: @lemonandolives, or message us on Facebook!

Get Social!

  • View lemonandolives’s profile on Facebook
  • View lemonandolives’s profile on Twitter
  • View lemonandolives’s profile on Instagram
  • View lemonandolives’s profile on Pinterest
« Vyssinatha | Greek Cherry Cordial
Greek Yogurt Garlic Kalamata Aioli »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi! Yiasou! Welcome!

Hi! We’re Kenton & Jane of Lemon & Olives. This blog is dedicated to exploring Greek food and culture, the Mediterranean lifestyle, and traveling Greece. We’ve collected many Greek recipes over the years from Greece and family members, and we’re still learning as we go! This blog is our way of documenting our journey…read more

Find A Recipe

Learn All Things Greek

  • Overview Of Greek Cuisine
  • Greek Cheeses
  • Greek Wines
  • Culture
  • Ouzo
  • Travel
  • Greek Coffee
  • Greek Olive Oil
  • Finding Your Kefi
  • Mediterranean Lifestyle Diet

Our Newly Launched Shop




Our eCookBook Is Out NOW!

Share Your Recipes

Have a Greek recipe you'd love to share?
Contact us
  • About
  • Greek Recipes
  • Blog
  • Shop
  • Contact

Copyright © 2021 Lemon & Olives. All Rights Reserved · Work With Us | Privacy Policy | Disclaimer | Affiliate Disclosure | DMCA Policy