Tuesday, August 19, 2008
There is something so utterly decadent about a batch of onions which has basked in a hot oven for three hours. The seductive aroma lingers through out your home for days, as a sweet reminder of what may be. You could eat them right out of the bowl, or perhaps use them as the crowning jewel for your next recipe.
It may be peasant food, but there's nothing unremarkable about it. Foodies know that some of the best dishes have humble beginnings. It all starts with three pounds of onions lovingly sliced thin. Then, the slices are bathed in a mixture of balsamic vinegar, herbes de provence, sea salt and olive oil. Finally, they get a slow, long heat treatment which allows them to cook, then caramelize to golden brown perfection. It's not quite the Club Med, but for an onion it might as well be. The end result is onions so sweet and buttery, they practically melt in your mouth, leaving you gasping for air and begging for more.
Here's how I made my batch:
3 lbs of sweet yellow onions, peeled and sliced thin
1/4 cup of balsamic vinegar
1/4 cup olive oil
1 1/2 tsp of sea salt
1 tablespoon of herbes de Provence
Preheat oven at 300F
Spread the onions evenly on an oiled cookie sheet. Pour the rest of the ingredients over the onions and mix well using your hands.
Bake in the oven for an hour. Stir the onions around. Bake for another hour. Give another stir and increase temperature to 350F and bake an additional hour or until the onion slices are a beautiful golden brown (see picture).
Caramelized onions are a wonderful addition to soups, stews, breads and make an awesome pizza (recipe will be posted soon).