so...can you see it? i couldn't help myself. i had to top off this mixture of butternut squash, sweet potatoes, olive oil, cumin, cardamon, and cinnamon with my glorious cheater caramelized onions. it was the perfect fall dish to bring to my company autumn cook out. i really thought no one would touch it since it didn't have meat or cheese in it, but the omnivores stunned me by cleaning the tupperware container clean. goes to show you--just bring vegan food, don't label it vegan-(but make it look yummy) and those meat eaters will devour it without you ever having to have an uncomfortable discussion that ends with the idiotic, "but where do you get your protein from?" song and dance. yay!
jen's "cheater" caramelized onions *i've posted this before, i can't remember when!
- one big assed vidalia onion (although any kind will do)
- 2T olive oil
- a mandolin or good knife for cutting
- non stick skillet
- balsamic vinegar
- splashes of water
- 1T turbinado, maple syrup, or agave nectar
cut your onion very thin. with a regular knife, i peel onion and cut the bulb in half. then i cut each half in very thin wisps, right down to the center. with a mandolin i can just rush right through it and get nice thin rings. heat your non-stick skillet with the oil and add onions, constantly turning them over medium heat. they'll sweat, they'll brown, and they'll start to look clear. add a few dashes of balsamic vinegar to them along with the sugar/turbinado/agave nectar and continue to stir around the pan. add some splashes of water if you get stickage. once they look all yummy and caramelized, you're done. use these onions to top a sammich, salad, soup, mujadara, or your favorite veggies.