Make Ahead

Melted onions

August 25, 2010
Author Notes

I just loooove the sweet-savory tastebud-coating goodness of slow cooked onions. Caramelized, roasted, grilled, whatever. This is a version of uber caramelized onions I make to serve with soft cheeses, cured meats, and fruits or to slather on roast beef sandwiches, savory tarts or pizzas (try it with goat cheese, grilled peaches, and arugula!). Serve warm or at room temperature. It keeps for about a week in the refrigerator, but let it warm up and stir before serving. —fiveandspice

  • Serves a bit over a cup
Ingredients
  • 2 large yellow onions, peeled and sliced into rings
  • 2 cloves garlic, peeled and slivered
  • 6 tablespoons butter
  • 1/4 teaspoon salt
  • 1 sprig thyme
  • a couple whole black peppercorns
  • 2 tablespoons tawny port
  • 1 tablespoon white wine vinegar
In This Recipe
Directions
  1. In a good sized saucepan, melt the butter and cook until starting to foam. Add the onions and garlic, salt, thyme, and peppercorns. Stir to coat with butter.
  2. Add the port and vinegar. Turn heat down very low, cover, and cook covered for about 45-50 minutes, until the onions are very soft and tender. Fish out the thyme sprig and peppercorns.
  3. Use the onions as toppings for meats, bruschettas, sandwiches or savory tarts. Sometimes I also mash the onions, garlic, and liquids together, to make a spread.
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Review
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.