Caramelized Onions

Vegetables

Ingredients

3–4 tablespoons olive oil or unsalted butter

3 cups yellow onion, sliced into 1/2-inch wide x 2-inch strips

2 teaspoon kosher salt

1 tsp black pepper

Instructions

Melt the butter or oil in a skillet over a low-medium heat and place sliced onion in the skillet.

Sprinkle salt and pepper over the onions. This will help draw out moisture which will prevent the onions from burning and sticking. The heat should remain at a low to medium. Continually toss onion or stir with a spoon. Long, slow cooking will draw out the onion’s natural sugars and caramelize them.

Continue to cook onions until a dark caramel color is reached. Too dark will result in a slightly bitter final product. Caramelized onions may be made in advance and held one week. Cover well.

Yield: 2 cups

Recent Recipes

RSJ’s Greek Tzatziki

This is the style of tzatziki I fell in love with again in Greece - thick, cool, garlicky, bright and built around full-fat Greek yogurt and well-drained cucumber. The key is keeping excess water out of the sauce and giving it enough time to rest so the garlic, olive oil, herbs and acid come together. Once you eat the real thing in Greece, most American tzatziki tastes like yogurt that once heard a rumor about a cucumber.

Breakfast Casserole Number 3

Preheat oven to 325 degrees. Brown sausage in a large skillet and drain most of the fat. Add vegetables, garlic…

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

RobertStJohn.com