 | | I am deeply, madly in love with onions. Caramelizing them adds another dimension of richness that further enhances their many uses. Caramelized onions can be used as a stuffing for ravioli, swirled into risotto, or simply used as a condiment to accompany almost any roasted meat or vegetable.
You can substitute leeks for a somewhat different but equally delicious flavor. | Makes about 1 1/2 cups:
| Ingredients:
11/2 tablespoons unsalted butter
1/4 cup vegetable or canola oil
3 pounds Spanish onions, peeled and thinly sliced
| | | IInstructions:
• Place a large skillet over medium heat and when it is hot, add the butter and oil. Add the onions and stir. It is important to let the onions sweat before the sugar starts to caramelize. Cook until perfectly browned (not light but not too dark), about 40 minutes.
• Use immediately, or cover and refrigerate up to 2 days.
| | | |
