Since the serious post is done now we can be….well, the same as usual I suppose. Funny? Eh. I’m back with another: “You Need A Recipe For This? Why I Make This All-“. One of those recipes that more of a technique and a use for the end result of that technique. You see posts about caramelizing onions quite often, the best one I saw admitted that they often lie about the time they take. Downplaying it as you can imagine. You’re looking at almost an hour, depends on the amount of onions, size of the pan etc. I never really had much use for caramelized onions until I found they were delicious, but making a single batch can be a hassle. Making a large batch would have necessitated Jack sitting down to a hearty bowl of onions. So, I didn’t bother. Cooking onions this way was something other people did. We miss so much when we don’t try, don’t we, dear reader?
So, what changed my mind? What made me go for it and would I eat the hearty bowl of alliums?! Yes, Karem and, wait, what were the questions? I had a shed full of onions as you surely remember, no? Well, shame! I grew the reds for someone who then realized they didn’t need a few dozen red onions. So, rather than waste them I thought I should try a large scale caramelization, but what would I do with my puree? I Naturally knew ahead of time, I might be an idiot, but I’m not stupid. Gravy! Or, at least as an additional flavour boost to sauces. Had I just made a sauce from these then its uses would be very limited, this, if not limitless, is much more versatile.
The amounts listed are vague by necessity. The amount of onions you have will change how much oil you need. You could use yellow onions of course, I imagine they’d get crispier than the red. These are a sturdier onion, beautiful contrasting rings of pale pink and reddish-purple through out. I grew them, of course I’ll be proud of them. What you want is chunks of onion, no need to be too exact or fine in your preparations, well coated in oil. They should swim in it. It’ll evaporate and when the onions are at the sweated stage there will be enough moisture for the next step. I like sharing these simple recipes as they can be daunting in their simplicity. I’d have shied away from trying it if I didn’t have so many onions. But when you see the recipe with any ostentation just simple truth it makes it much more accessible. At least I hope it does. Just be patient, don’t crack up the heat thinking it’ll work better, slow and low at first, boring as you can imagine, then a little higher with more waiting. Blend it and then freeze it and you’re set for flavoursome sauces and gravies through the Winter! Or until you run out. That’s it for me, see you again soon, dear reader.
Red Onions, Peeled and Chopped
Butter and Olive Oil in Equal Amounts as Needed
Salt and Pepper to Taste
1. Add the Olive Oil and Butter to a non-stick pan and heat on high until the butter has melted. Add the Red Onions and stir everything together, making sure that the Onions are coated completely. Ensure that there is enough Butter and Oil to completely smother the Onions. This will help prevent burning. Reduce heat to medium-low and cook for about 20-30 minutes, stirring occasionally to prevent burning, until Onions have sweated down and are soft and slightly translucent.
2. Turn up the heat a little until the onions start to sizzle. Now cook, stirring more frequently to prevent burning, until the onions start to turn golden brown and start to smell sweet. Will take about 15-20 minutes. When the Onions are browned and just starting to stick to the pan add everything to a food processor and blitz until smooth. Either freeze in ice-cube trays or in containers.