Thursday, January 26, 2012

Caramelized Onions

Think onions and wrinkle your nose...not when cooked low and slow.  Then they develop such sweetness with much versatility.  They are the basis for French onion soup, make a wonderful fruited jam, work well atop most meats as a condiment.  You need patience, however, not my long suit in the kitchen.  So make a batch ahead and keep refrigerated  up to 2 weeks when tightly sealed .  Here's how:  Thinly slice 3 large yellow onions.  Heat 6 Tblsp. olive oil in a skillet over low heat.  Add onions and 1 tsp sugar.  Stir occasionally.  This will take about 45 minutes to develop into a nutty brown color. Then enjoy.  One way that I love is as an appetizer atop a layer of apricot preserves mixed with balsamic vinegar spread on crostini.  For added flavor, broil some cheese on the bread first.  Mmmm

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