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Saturday, August 16, 2014

Caramelized Onions

A few years ago, Megan's husband used to make this delicious crusty French boule bread to bring to gatherings. Well, this recipe is unfortunately not about artisanal bread -- you can buy Artisan Bread in Five Minutes a Day for that -- but it is about this delicious caramelized onion topping that "Bob" would occasionally bake on top of smaller boule loaves. These onions are divine. Amazing baked into bread, spread on a little crostini with a slice of cheese, on top of steamed vegetables, pretty much just amazing. I love them! They also make your house smell wonderful when you're cooking them.


Caramelized Onions
3 Tablespoons olive oil
2-3 onions, finely chopped
1 teaspoon salt
1 Tablespoon white wine (omit if you don't have it)
1 teaspoon cider or red wine vinegar
2 Tablespoons brown sugar
1 teaspoon dried thyme
4 Tablespoons water
Pepper, to taste

Heat the oil on medium-low. The key to caramelizing onions is low heat, time, and moisture. Add everything the pan at once. Cook for about 25-30 minutes on low until the onions have a nice golden brown color. If the pan is getting dry, add another spoon of water to keep them moist and prevent burning.

This the perfect relatively hands off recipe that you can do when you're washing dishes or working on something else in the kitchen. A little work for a lot of flavor!

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