The Building Block: Caramelized Onions
- Slice 3 medium-large yellow onions into rounds about 1/4 inch thick.
- Heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil in a large skillet over medium heat, then add the onions.
- Sprinkle them with 1 teaspoon of sugar and several sprigs of fresh thyme.
- Cook, stirring frequently, until they're soft and golden brown, about 1 hour, reducing heat to medium-low about halfway through. If the onions begin to stick to the skillet, add 1 to 2 tablespoons of water.
- Remove the skillet from heat, and season the onions with salt and pepper.
Option #1: French Onion Soup
• In a medium saucepan, bring the following to a boil: 1 cup of leftover caramelized onions, 2 1/2 cups low-sodium chicken stock, 1 tablespoon dry sherry or marsala.
• Once it boils, reduce heat and let it simmer about 5 to 10 minutes. Meanwhile, preheat the broiler.
• Arrange 4 slices of stale or toasted French bread on a baking sheet.
• Top them with grated or sliced Swiss cheese (approximately 4 ounces) and broil them until the cheese is melted.
• Adjust the seasoning of the soup with salt and pepper and serve with cheesy toast on top.
Option #2: Quiche Lorraine
• Preheat the oven to 400° F.
• In a large skillet, fry 6 to 8 slices of bacon until it's crispy.
• Remove bacon from the skillet, pour out the fat, and crumble.
• Combine the crumbled bacon with 1 cup of leftover caramelized onions.
• In a medium bowl, whisk together 3 large eggs, 2 cups of heavy cream, 1/2 teaspoon of salt, and a pinch of ground nutmeg.
• Spread the bacon and onions into a 9-inch pie plate lined with store-bought pie dough prebaked according to package instructions.
• Pour the egg batter over the onions and bacon and bake it for about 35 minutes, until the quiche is puffed and golden and the batter is set.
• Let it cool slightly before serving.
Option #3: Caramelized-Onion-and-Potato Salad
• Place 2 pounds of unpeeled potatoes (about 4 russet) in a large pot with enough cold water to cover them by about 3 inches.
• Add 1 tablespoon of salt and bring the pot to a boil.
• Reduce the heat and let it simmer until the potatoes are fork tender, about 25 minutes.
• Remove the pot from the heat, drain the potatoes, and set them aside until they are just cool enough to handle.
• Peel the potatoes, and then use a wooden spoon to smash them into small bites.
• Add 1 cup of leftover caramelized onions and toss with the potatoes to combine.
• Drizzle the potato salad with 1 to 2 tablespoons of olive oil and adjust the seasoning with salt and pepper before serving.
For sunday dinner:
Serve on top of the roast vegetables.
Next Page: Sautéed Broccolini
