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| 1/2 an onion down, 5 1/2 to go |
I always seem to find some cooking project when it gets hot that requires the oven to be set at 400 F and run for several hours (insert .wav of Nancy Kerrigan wailing, "Why? Why?").
Since I like to have things made-ahead in my (freezer) pantry whenever it makes sense, one of the things I wanted to have are some caramelized onions.
I am following the America's Test Kitchen oven method that comes with their "Best French Onion Soup" recipe.
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| 6 onions - ready to go in the oven. |
By freezing them, I know I'll lose some texture and flavor, but they won't need to last that long because I can find many uses for them. I love roasting vegetables: asparagus, Brussels sprouts, cauliflower, broccoli, etc. and all of the above would benefit from some caramelized onions.
I saute a lot of greens - same dealio. I eat a lot of salads (heavy on the vegetables, light on the lettuce) - ditto. Hell, I'd eat caramelized onions out of a bowl. Shhh... I'm thinking about grilled baguette slices topped with some of these onions, goat cheese and sprinkled with thyme leaves. Or on top of a grilled steak.
By using olive oil instead of butter, you can make it vegan.
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| After 1 hour |
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| After 2 hours |
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| After 2 hours, 45 minutes. Looks kinda scary but it's not done yet. |
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| Better. Scrape, scrape, scrape. There are some bits that look burned but I tasted a couple of them (okay, I did a lot of tasting) and they were just fine. This shot was taken right before I added the 1/4 cup of brandy. |
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| Ahh... |
Recipe: Oven-Caramelized Onions
