|the onions on the left are frozen|
Even really food-literate folks do dumb things some times. For instance, I have a "friend" who recently went on vacation and left a bunch of sweet onions in a plastic bag in her pantry. The onions wilted and some of them started to mold, because onions don't like to be stored in plastic. A basket or bin that breathes is best for storing onions.
So what did I, I mean, my "friend" do? Peeled back the not so pretty layers of the onions and made a big batch of caramelized onions. Frozen in ice cube trays or small tupperware containers, caramelized onions can be the start of a fabulous dinner, dip, or snack.
Caramelizing a big batch of onions is a perfect project for a rainy fall day. Here are my general guidelines for caramelizing onions:
Half and peel the onions. Slice the onions into 1/4 inch thick half moons. Season lightly with kosher salt. Sauté the onions in oil - about a tablespoon per onion - over medium high heat. Be sure to use a nice wide deep pan, so the onions have room to sweat and not stew. Stir occasionally for the first 15 minutes, as the onions begin to brown, stir more frequently. Cook the onions for an additional 15 to 25 minutes, depending on the number of onions used. Honestly if you are doing a big batch of onions the whole process will take 45 minutes to an hour.
You can also try caramelizing your onions in the slow cooker, I haven't tried this method yet, but I hope to soon!
And, of course, here are a few ideas for using those onions:
Onion Dip - from scratch
French Onion Soup
French Onion Burgers
French Onions Chicken - one of my favorite fall dishes, so good!
As a topping for baked potatoes
Tossed in pasta (try pasta + caramelized onions + feta + spinach)
As an omelet filling
Three words: grilled cheese sandwiches
Elevate the BLT
How do you like your caramelized onions? What other fall cooking projects are you working on?