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Oh those onions…..

November 4th, 2009 | 8 Comments »

Caramelized onions have become pretty common and ubiquitous. They’re everywhere, gleaming from tart crusts and mixed with all sorts of extras and I should be really tired of them, shouldn’t I?

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But I still find myself slicing an enormous pile of onions, ridiculous in it’s volume and placing them in my 25-year old skillet with the high sides to contain the mass. There’s a nice shimmery pool of olive oil and butter awaiting those translucent slices, and even though my mind is telling me that it’s way too much- did I really need to slice all five of those huge things?- I have to calmly tell myself that with patience and time, some brown sugar, a little kosher salt and a hundred or so turns of the spoon, ┬áit will reduce itself appropriately to fit into a two-cup container. And it does. I must feel I have precious little else to do with my time but keep watch over a pan on the stove for an hour or so.

As the mass cooks and pops, and I stir, stir, stir and stir some more to cook them as evenly as possible, I find myself poking through the fridge to see what I can do to kick my inner Iron Chef into action. Sure, I may think that making a big pan of these burnished beauties is a fine idea, in reality, I often jump into a process of cooking with nary a hint of what my final outcome of that ingredient will be. But I am creative. Something always happens. I pull out the half decimated container of fresh sage leaves and wonder ‘Hey! Haven’t I heard something about frying sage leaves?’ and then I think that fried sage leaves would be amazing with those onions so pretty soon my house is even more fragrant and I find myself glad that I am home by myself at this point. It’s unfair to subject anyone to amazing cooking smells when you have no idea how you plan to utilize it all.

So let’s back up, shall we? There’s the onions, the fried sage leaves crumbled to crispy bits and a container of gorgonzola. All this combination really needs is some sort of vehicle to get it to my mouth. Crostini? A spoon? Fingers?

Flatbread? With spinach pesto??

caramelized onion and pesto flatbread6833caramelized onion and pesto flatbread6836

Somebody pinch me. I’ve created heaven. If I disappear for a bit in a daze of an herb and onion induced food coma, honed to razor sharp perfection by gooey gorgonzola, this might be why.

For the flatbread recipe, go HERE.

For the spinach pesto recipe, go HERE.

And if you’re looking for something really simple but with incredible flavor, make these garlic and lemon infused white beans, and then stir some of the onions into them. Hmmm…..this could be heaven too. It’s a toss-up.

Oh and then as if that wasn’t enough, I added them to roasted garlic and sauteed shrimp and lots of fresh herbs that went over delightfully toothsome whole grain pasta, and it turns out that something celestial happened right there in that dish as well.

Sorry….have I just made you hungry???

8 responses to “Oh those onions…..”

  1. Oh, wow. Now I have to go and make this, and it’s late at night. Where can I find spinach in the middle of the night???

    This looks fabulous. Thanks!

  2. RandyKW says:

    So, what wine would you pair with this?

  3. amelia says:

    I just read your “100”. Your story is amazing and inspiring. I am enjoying your blog and look forward to becoming food friends.

    Like you, I also love making lots of caramelized onions and keeping them in the fridge. I always thought of preserving some in a jar…but never get around it because my husband eat all of them as soon as they are ready!!!

  4. Chris says:

    Since it’s 7am here, I bet that’d be excellent like leftover cold pizza right now:)

  5. patsyk says:

    Looks incredible… and I feel the same way about those onions… yummmmm!

  6. ehagood says:

    This looks delicious. And not too difficult?

  7. Anne says:

    This sounds so good! I can’t wait to try it out! Oh, and thank you for stopping by my blog! I really enjoy reading yours. I’ll make sure to keep stopping by!

  8. Antonietta says:

    Yes you’ve made me hungry… I have onions in the fridge, gonna use some tonight!