Карамелизованный лук

What smells better than onions browning on the stove? Nothing we can think of. Caramelized onions taste amazing too, lending rich, satisfying deliciousness to all kinds of meals: Use them to create killer dips, savory tarts, or rusticpissaladières. Serve them in French onion soup, steak sandwiches, burgers, pastas, seafood preparations, curries, omelets and scrambles, quesadillas, couscous, and pan sauces. Toss them atop steaks, pizzas, hearty salads, sautéed greens, grits, baked or mashed potatoes—we could do this all day, but you get the point, right? Caramelized onions are the ultimate augmenter, lending rich flavor and lovely texture to dishes both simple and refined.

We like ours seasoned with some fresh minced thyme, though rosemary or marjoram would be great too. Before serving, we add water and champagne vinegar—the water helps cut down on oiliness; the champagne vinegar rounds out and brightens the flavors. These onions serve as a topping to our decadentAu Jus Burger, but feel free to use them however you like—heavens knows you've got options.

   
YIELD

375 g of crazy-delicious oniony goodness

 
TIMING

20 min

 

1

Slice onions

Peel onions and julienne them into 1.5 mm–thick strips.

2

Cook

35
 
g

Cook onions in a skillet over medium heat, stirring occasionally, until deep brown. This should take about 20 minutes.

You'll wind up with about 350 g, or 25 percent of the original weight of your bulbs (it may be helpful to know that raw onions are 75 percent water).

3

Chop thyme

Finely mince thyme.

4

Season

Stir in seasonings, vinegar, and water.

Enjoy onions immediately or chill and reserve for later.

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