Dear Kaki, I’ve made quite a few things in the kitchen lately. I made a pulled pork shoulder in the slow cooker that made for some excellent lunch sandwiches (with my favorite barbecue sauce, naturally). I made a healthy take … Continue reading
Kaki, I really enjoyed making those Oven Caramelized Onions this past week. So little work to turn something so humble into something so tasty!
So now I need to decide what to do with these babies! I already made a quick pizza at Cooper’s place the other night; Boboli pizza crust, a little tomato sauce, some fresh mozzarella, some caramelized onions, and some fresh basil. Delicious.
After a ton of internet searching I came up with the following other options:
- Pissaladiere – this turns out to be a traditional Italian focaccia recipe with caramelized onions, olives, and anchovies. Olives aren’t really my thing, but I’d never heard of this dish before, so that was interesting.
- Poulet Yassa or Poisson Yassa – and this is a traditional Senegalese recipe! I love food from other cultures. I don’t know if one could actually make this dish using the already caramelized onions, since the raw onions are a part of the marinade, but even so one could either make a neat take on this dish with them, or maybe I’ll just file this away under “to make later”.
- in a grilled cheese – we’ve made these before, so we both know they are change-your-life levels of amazing.
- in a dip – I needed something savory for book club this week. Done and done. (See below!)
- in a cold salad – who just happens to have walnuts and feta and arugula in her kitchen? This girl.
- in a warm salad – peaches and green beans and caramelized onions! Genius.
- on top of a burger – duh.
- in pasta – I’m thinking cook spaghetti, and then dress in butter, olive oil, parmesan cheese and caramelized onions. Maybe add some toasted bread crumbs? Too much? I’m leaning towards no.
- for French Onion Soup – a classic. Too bad I don’t keep beef broth on hand!
- added to a stew – how freakin’ good does barley and beans and spinach and caramelized onions sound?!
- added to beans – yes, this could be quite a nice side dish, indeed.
Here’s the dip I ended up making for book club:
It’s just one 8 oz. container of whipped cream cheese (I like whipped because then it makes stirring it all together so much easier), a couple tablespoons of really finely chopped caramelized onions, and maybe a tablespoon or so of finely chopped fresh parsley. Really tasty. And I think I’ll use the leftovers to make a creamy pasta sauce like I’ve done before.
Also, the internet keeps saying I can freeze caramelized onions, and since you only need a little at a time (read: I still have so much of this, and do not want it to spoil), I’ll be doing just that to have some at the ready whenever I want!
Have a lovely Memorial Day, Kaki!
P.S. I feel like I’ve use a ton of exclamation points in this post! And I’m not going to edit that number down! Because I am a rebel, a punctuation rebel, and we all know it.
P.P.S. Okay, I edited one out. Even I thought that was overkill.