Carmelized Onions
So I started an online cooking school on the Kitchn site. It's free and it doesn't really matter if you do the homework, but I am going to try.
Today's lesson is about onions and garlic. One of the assignments (you can choose one of three) is making caramelized onions. I have never done this, so I am definitely choosing this one. Problem? What do I serve them with?
It needs to be fairly healthy. I don't want burgers because I am making tacos for my beef this week. Anyone have any other ideas? I was thinking maybe sandwiches, but I can't think of anything but a beef sandwich they would be good with - lol.
I may make some salmon patties and try them along side
Wow - thanks! I am going to have to see if I can fit some pizza in the menu today!!
That made me hungry too.
I had french onion soup a week ago. I felt so 70s. It was delicious.
There is almost nothing better than a good french onion soup.
Sadly, there is almost nothing worse than a bad french onion soup.
Shouldn't that be 'freedom onion soup'?
I made freedom dip sandwiches last week.
Yeah, I know, that's so yesterday. But then again, judging by my new phone issues, I am so yesterday.
Finished product.
I am thinking maybe quiche or the tart from infinite monkey's link
PS - it's not burned, the pan was deglazed with balsamic vinegar
I bet they smelled great!
OMG! SO good. I bought some potatoes and I think I am going to eat them together.
When I was a kid, my mom said something that just stuck in my head for years, because it's both true and kinda wacked.
And that is, that if you are supposed to be making dinner for the family, but haven't figured out what it's going to be, just saute an onion and the wonderful smell will waft through the house, and everyone will be assured that you have some wonder dinner in the works, as you rack your brain trying to come up with something to make.
Kinda crazy, but it's true that an onion being fried up smells better than most other things in the kitchen.
EXCEPT....
[COLOR=Red]BACON[/COLOR]Damn you, Jim! Damn you to heck!
now I want bacon!!
bbro, deglazing is best done with some kind of wine, although vinegar will do the trick. I went to a cordon bleu cooking institute, so I know whereof I speak.
Ask me anything!
When I was a kid, my mom said something that just stuck in my head for years, because it's both true and kinda wacked.
And that is, that if you are supposed to be making dinner for the family, but haven't figured out what it's going to be, just saute an onion and the wonderful smell will waft through the house, and everyone will be assured that you have some wonder dinner in the works, as you rack your brain trying to come up with something to make.
Kinda crazy, but it's true that an onion being fried up smells better than most other things in the kitchen.
Holy shit I do that all the time, just never really thought about ti as a ploy.....
What do you do with the onions after you cook them?
Throw 'em on a steak, or a hamburger steak, pork/beef/venison tenderloin, serve with Italian/Polish sausages (very good, btw)...on the side, w/anything.
:yum:
What do you do with the onions after you cook them?
well I usually figure something out while I'm cooking them. usually a sauce to go with pasta or in crepes.
I never cook to a recipe, I just make it up as I go along. next step is usually to season and add herbs and garlic and/or celery/carrot s/t like that. some meat will likely be defrosting by this point. if I've decided tomato base, I'll simmer them in a separate pan..... I dunno. depends what's in the fridge needs eating, what I can actually reach in the freezer, who's home and needs to eat, whether it needs to keep for those that aren't home.....
well I usually figure something out while I'm cooking them. usually a sauce to go with pasta or in crepes.
I never cook to a recipe, I just make it up as I go along. next step is usually to season and add herbs and garlic and/or celery/carrot s/t like that. some meat will likely be defrosting by this point. if I've decided tomato base, I'll simmer them in a separate pan..... I dunno. depends what's in the fridge needs eating, what I can actually reach in the freezer, who's home and needs to eat, whether it needs to keep for those that aren't home.....
I follow that same arc.
I'm a good cook, but not a baker, not so much.
Cooking is art; baking is science.
I usually throw stuff on the stove, but this is all for a cooking class I am taking as I mentioned. Tonight, I am going to attempt a cheese souffle.
I think I am going to make a dip with the caramelized onions. :)
The onions sound perfect with the soufflé. sorry for the hijack
No problem :)
Do you mean like put the onions in the souffle?
on the same plate . but you could chuck 'em in. or on top. I dunno. never really seen the point of souffles myself, but I'm a known philistine and un-foodie ;) But cheese and onion is always good :)
Is it true that if you make too much noise a souffle will deflate? I don't know, I remember a show with that scenario. Could've been the Brady Bunch. Or A Family Affair. I don't think they made souffles on Gilligan's Island.
It's more vibrations or thumps that can cause a souffle to deflate. It's similar to the effect of shaking something to separate different particles. When you shake something with bubbles, the bubbles generally rise to the top, then pop.
Without the bubbles, all you have is pancake mix really. ;)
I suppose if the music were really loud with sub woofers etc, that might cause enough vibration to ruin a souffle, if the floors were timber maybe? I know when I was a kid we had a wood floor, and if mum was making a sponge cake and we ran through the kitchen there'd be hell to pay.
But cheese and onion is always good
LIES! Turrible turrible lies!! :mad2:
Souffle little children, fricassee them not...
won't somebody please think of the children?