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
a bit over a cup
large yellow onions, peeled and sliced into rings
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.