What to make for dinner this week? Start with these.
What should I have for dinner? Ironically, I even ask myself this sometimes grueling question. Even as a Chef, I can feel completely lost when it comes to knowing what I want to eat at times, especially after cooking & thinking about food all day for others.
Do you often find yourself asking this question? Especially after the holidays with such an anticipated feast, it may be hard to transition to normalcy. When you don’t know what to cook for yourself or others {& perhaps quite honestly you really don’t want to cook}, where do you you even begin?
Hopefully, not mindlessly wandering the aisles of the grocery store while hungry. Because I have been there before too.
Start with caramelized onions!
Onions are a cheap ingredient that can transform into an indulgent addition once caramelized. While they do require a little time {& most times tears} in the kitchen to cook down and release their umami yumminess, they are relatively low effort with occasional stirring & not much else. My kind of start to dinner!
How do onions transform?
By browning your onions, you caramelize the sugars in the aromatic allium vegetable, which creates such a nostalgic deep golden brown color & savory flavor.
Caramelization:
A chemical reaction that happens when sugars in food are heated at high temperatures in a dry environment (ie. no water being present)
& as a result, brown foods.
Pro-tip:
You should use a wide surface area pan, which will allow the onions to be exposed to more surface area of the pan and therefore, more heat. This allows for the caramelization process to fully take place.
What foods are best to add caramelized onions?
Sandwiches/Grilled Cheeses
Pastas & Rice
Baked Potatoes
Egg dishes & Soups
A Portobello Pizza
Caramelized Onion & Mushroom Chicken
A fancy appetizer like in Holidalé Like a Chef
Yogurt dip with flatbreads
The list goes on…
Pro-tip:
It is important to not add salt too early in order to prevent water from being released from the onions. If water is present, browning & caramelization cannot occur. Instead, the onions would more likely steam & remain pale or translucent in color with a sweeter taste rather than a savory flavor.
To caramelize onions:
Julienne or thinly slice 2 white or yellow onions. Begin to sauté in a medium sized pan at a medium to low heat {my burners run high, so I have to get creative, sometimes starting at a higher temperature, rotating between covered & uncovered}.
If you are adding mushrooms or bell peppers or anything else, add once the onions become translucent. Stir constantly. The goal is to get the onions golden brown, slowly, on a low temp, which can take up to an hour.
Once the onions look golden, but not quite brown, you can add a generous splash of any wine, any fortified wine (sherry, port, marsala), balsamic, etc. I like Trader Joes White Balsamic Vinegar. You can also season your onions with dried herbs and definitely with a good amount of salt. Allow whatever liquid to reduce & the onions should become more “jammy” & golden brown at this point.
Always taste & re-adjust seasoning if necessary.
Pro-tip:
Make these caramelized onions ahead of time to ease your dinner prep! They last for up to 5 days in the fridge & even longer in the freezer in an airtight container or ziplock bag.
Let me know in the comments how you enjoy caramelized onions!
