this recipe is essential for anyone who likes cheap food to taste expensive. and who likes to send a message to the whole neighborhood that 'good food is made by us'.all you need are two bags of yellow onions, about 10-14 medium sized ones in total. some cheap true bc white wine (not imported grapes misleadingly bottled in the okanagan). i bought white bear. vinegary but $12 and will do a decent deglaze. grapeseed oil, good for frying. sea salt.
here's a tip for chopping onions and not crying. cut off both ends first, then scoop out the 'eye' where the roots grow out. this is where the chemical that makes you cry comes from.hack up about 4 onions, start cooking them at med-high heat with salt until they sweat. keep chopping meanwhile. incorporate an onion at a time, sprinkle with salt, until your skillet is jammed full. stir regularly so they don't burn, reduce heat once everything is softening. you'll notice that's the point when the onions start to stick to the pan. just add a few liberal dashes of the cheap white wine and no more sticky.
here's a photo adam took of the barefoot and pregnant cook. what you can't see is the sesame street record he was playing at the time. i wasn't into it at first..... but then, very strangely and hormonally, i suddenly was. wow.
back to the onions. stir every 5 minutes so they don't stick. cook them until they're deep, carmel brown. and mushy.if you want, let cool and put in the food processor for a paste. store in a jar, refrigerated. stays for weeks.
this stuff is great with any meat, bread, sandwich, or a seasoning for soups, sauces and dressings. it's sweet, savoury, cheap, goes a long way, simple, definitely one of my favorite foods.
i'll be putting this stuff on a huge baked flatbread with smoked mozza and fresh basil for the vegetarians at my mother blessing this weekend.
oh god yea.
LL
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