These amazing onions pulled double duty this month. I made the unhappy mistake of making about 2 pounds of them (the red onions at Central Market are HUGE!) but they’re delicious so all was well. They were first layered onto simple puff pastry shells made by cutting puff pastry into squares and layering the squares into a muffin tin. Thank god for pre-made puff pastry. Then, when I still had a huge container left and no more puff pastry, I made delicious sandwiches from turkey, caramelized onions, baby spinach and mayo.

tart red onions (a la Chez Panisse)

Like all recipes that call for caramelizing onions, all this takes is patience and low heat. Thin slice 2 medium red onions and sweat them in 3 T unsalted butter for 10 minutes. Add 1/2 c red wine and 1/4 c red wine vinegar, cover, and cook for about 30 more minutes over low heat, until onions are soft and have absorbed most of the liquid. Turn up the heat and add a pinch of sugar, salt and pepper to taste. Cook until most of the liquid is reduced (low heat brings out the liquid in the onions, so the longer you cook at a low heat, the more liquid will come out of the onions and the more you will have to reduce at the end). Don’t fret if it’s too wet, the sauce is very tasty.
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