September 7, 2010 § Leave a comment
We had to get up to catch a flight at 4:15 am this morning, also known as waaaaaaaaaaaaay too early o’clock. And let me tell you, I am not a very highly functioning person when I’ve only gotten a few hours of sleep. Most of my thoughts are about as coherent as, “ooooh, that’s a red thing!” or “hey! Birds fly. And planes fly too! But planes do not have feathers. Hmmm.” Or, as I survey my pretty barren pantry, “butter is good. Onions are good. Butter and onions are good.”
And that’s about all you need to know for this recipe. Butter and onions are good. And, when they’re slow cooked together with a pinch of herbs and just a little port to enhance the sweetness of the onions, then they are meltingly tender, fragrant, sweet, and luxurious. Oh, and good. You can make these onions and serve them over pretty much any roasted or grilled meat. You can serve them on bruschetta or crackers with soft cheese, cured meats (like prosciutto or salami), or add them to sandwiches (especially roast beef!) or use them as a bottom layer for a pizza or savory tart. For example, try these onions on a pizza with blue cheese, chicken, and sauteed summer squash or greens. Or with goat cheese, prosciutto, figs (or grilled peaches), and arugula. Oooh, I know what I’m having for dinner…once I take a nap.
- 2 large yellow onions, peeled and sliced into rings
- 2 cloves garlic, peeled and slivered
- 6 tablespoons butter
- 1/4 teaspoon salt
- 1 sprig thyme
- a couple whole black peppercorns
- 2 tablespoons tawny port
- 1 tablespoon white wine vinegar
- In a good sized saucepan, melt the butter and cook until starting to foam. Add the onions and garlic, salt, thyme, and peppercorns. Stir to coat with butter.
- Add the port and vinegar. Turn heat down very low, cover, and cook covered for about 45-50 minutes, until the onions are very soft and tender. Fish out the thyme sprig and peppercorns.
- Use the onions as toppings for meats, bruschettas, sandwiches or savory tarts. Sometimes I also mash the onions, garlic, and liquids together, to make a spread