I don’t know about you, but I seem to have a hard time blogging when summer is around. It’s just so distracting – and short. It’s really too bad because summer is when there are so many interesting things to blog about…
Recently we had a glut of small onions from thinning the onion patch. And so I made caramelized onions.
I used the paella pan as I needed maximum surface area to facilitate evaporation. I used a mix of fats (butter and olive oil) totaling 1 Tablespoon for every two cups of onions.
At first, they barely fit in the pan, but soon they started cooking down…
and down… Although I was so excited about eating them, I didn’t get a final picture.
After 2 hours, the giant pile of onions had cooked down to two cups. They were a rich brown and very sweet. I say “were” because they are no more. We ate them in crepes with goat cheese, spread on sandwiches and in hot dogs. I froze a bit of them to use on some pizzas. Delicious! What’s your favorite thing to do with caramelized onions?