July, 2009 - Volume 10, Issue 9



Caramelized Onions



Spend a little time making these onions, and then you have the perfect accompaniment to bruschetta, grilled meat, omelets, soft cheeses, and more! Caramelized onions add a sweet richness to nearly any dish.

	3-4 large purple or yellow onions (Stockton Red or Italian Torpedoes, or Placer Sweets are delicious) 5-6 T butter (or part olive oil and part butter) Salt and pepper to taste Splash of Balsamic Vinegar (optional)

Slice onions into 1/4-inch wide rings. Heat butter (or butter/oil) in a large, heavy skillet over medium heat. Add onions and cook slowly. Be patient and try not to stir too often—it is better to let onions brown in one position, then stir. Cook until onions are soft and caramel colored, stirring occasionally. It will probably take 30-40 minutes. Turn off heat, and add splash of vinegar and stir to deglaze the pan. Serve with Gorgonzola and peaches on toasted Truckee Ciabatta, stir into scrambled eggs, chop and add to homemade pizza, top a grilled steak, add to sautéed squash, puree and add to salad dressing…the possibilities are endless!