It looks like you went to a lot of trouble
when you serve a bowl of these richly flavored slow-cooked onions. As
many onions as you like are chopped with the slicing blade of the food
processor and slowly cooked (or "melted", as the Italians say) in a
skillet with some olive oil and balsamic vinegar.
You must stir the onions occasionally to
make sure that they don't burn, but they can largely be left alone while
you do something else. The result is a tender heap of caramelized onions
that can be served on a sliced fresh baguette, on store-bought melba
toast, an flavorful crackers, or an
bruschetta.
When cooking caramelized onions, make
double or triple the amount needed, and store the remainder in an
airtight container in the fridge for up to two weeks or in the freezer
for up to two months. Add 1/4 cup to soups or sauces to deepen and
enrich their flavor. Put them in a skillet over a sautéed chicken breast
and add a splash of red wine for an instant sauce. Stir them into the
Fake Fondue and spoon
over toast for an easy supper.
