Wednesday, March 2, 2011
My favorite French Bistro, just down the street, does something amazing with onions. The chef caramelizes them in honey and then adds them to things like crepes along with ham and gruyere cheese. When I do caramelized onions I tend to use balsamic vinegar, but just that tablespoon or so of honey achieves something amazing. So when my sister was visiting recently, I knew, with her insatiable sweet tooth (she actually suggested once that we get something sweet to go along with our Cadbury Creme Eggs), that she would prefer honey to vinegar. Not a bad philosophy in general, actually.
The apples came into play because I had extra chopped apples begging to be thrown in. So I complied. These would be great with any kind of winter-roast meat, or on a sandwich, or, yes, in a crepe along with ham and gruyere. This doesn't make an excessive amount, maybe 2 cups. If you want more to keep around, you can easily double the recipe. They instantly gormet-ify whatever you're making, yet their easy and inexpensive. Truth be told, I ate them straight from the bowl with only a fork while my sister wasn't looking.
Onions and Apples Caramelized in Honey
2 medium yellow onions, sliced thinly
1-2 tablespoons of honey. I used two, but that may have been a bit much, so I'd start with one next time.
1 large apple, diced (I didn't bother peeling. I rarely do.)
Oil for the pan
Pinch of salt and sugar
Heat a medium skillet over medium heat, then coat with oil. Add the onions along with a pinch of both salt and sugar. Cook until the onions are soft but not yet browned. Add the chopped apples and the honey and continue to cook until well-caramelized. About 20-30 minutes total, the longer the better usually.