Len's Recipe of the Month - February 2019

Don't focus on the perfectly cooked London broil on the right.  Nope, today, we are thinking about the side dish on the left.   Caramelized onions.   If done correctly, they offer a wonderful flavor that will ensure a triumphant dinner for you.

The problem is they take a little bit of attention to get right.   But, if you engineer them well, you will enjoy a taste treat.

First off, get yourself three to four sweet onions.   They will ensure the best flavor combo.   Peel them and chop them up into big slices.

In a big skillet that you have preheated, add about a quarter of a stick of unsalted butter plus two tablespoons of extra virgin olive oil.   Let that come together for a minute or two.   Then slowly add the onion pieces.

Now here's the trick.   You want to keep stirring the onions but not too much.  Maybe once every five minutes or so.  If you stir them too much, they will take longer to caramelize.   If you don't stir them at all, they will stick to the pan.  

If you are doing it correctly, they should take about twenty minutes to get a nice brown texture.   This is what you want as the sugar in the onions begins to come out.   You can help it along midway through the procedure by adding a tablespoon of confectioner's sugar.   And a tablespoon of good balsamic vinegar.   

You will note that those 3 or 4 onions will wilt to a smaller form so keep that in mind if you are serving for a dinner party.   These caramelized onions can then be used to top your steak or hamburger.   Or you can pop them into a slow cooker with some beef broth for an onion soup.

You're more than welcome.

Dinner last night:  Leftover sausage, peppers, and onions.