The Caramelized Onion Dinner

This past Sunday was all crazy. I was planning on dinner at my house, then stuff happened and we switched it to Chase’s apartment, then to my mom’s, then more stuff happened and my house was okay again, but I decided to haul everything to my mom’s anyway. The food was so great and I’m sorry I didn’t get to photograph as I had planned. I took some pictures as I prepped, but then I forgot to take my camera to my mom’s house. I borrowed hers, but neither of us really knew how to use it.

So how did the Caramelized Onion Dinner come about? Chase told me last week that he and his gf LOVE caramelized onions. So I decided to give them plenty of love.

First I had to prep LOTS of onions. I sliced 4 pounds of Texas sweet yellow onions. They filled my dutch oven.

I cooked them down until they were almost ready. The key to super creamy caramelized onions is to cook them ever so S-L-O-W-L-Y. You don’t want any crispy burnt pieces. I like to add a little white wine or balsamic vinegar and a pinch of salt the last few minutes. I finally ended up with this, the perfect amount for my pasta.

Main course:

Tri-color Farfalle with Caramelized Onions, Zucchini, and Peppers

Now I too love caramelized onions! I can hardly express my excitement over this discovery. I don’t eat a lot of pasta so perhaps you already know about this, but for me, this is a true revelation. Caramelized onions are the answer to low fat creamy pasta sauce! Aside from their amazingly creamy texture, they taste fabulous. If you are watching your calories, skip the cashew cream; if you stay away from starch, skip the potatoes; if you are unable to eat soy, skip the silken tofu. Try this instead. Trust me, it’s awesome!

Adapted from Cooking Light

Ingredients:

1 T. olive oil
3 cups zucchini, cut into half moons (original recipe called for mushrooms)
2 cups red bell pepper cut into strips (I used a mix of jarred roasted peppers and rehydrated sundried peppers)
2 cloves garlic, minced
2-1/2 cups caramelized onions
1 cup vegetable broth
½ t. salt
½ t. pepper
¼ t. crushed red pepper flakes
½ cup tofutti sour supreme
1 T. chopped fresh oregano
8 cups cooked farfalle

Directions:

Heat oil in a large skillet. Add zucchini and cook just until softened, about 2 minutes. Add peppers and cook another few minutes. Add garlic, onions, broth, and seasonings. Bring to a simmer, then remove from heat. Stir in sour cream and oregano.

Serve over pasta.



I mixed the sauce and pasta before I packed it up, but it would look tons better with sauce spooned over the pasta. I apologize for the poor quality plating and picture because it doesn’t do it justice. It was truly extraordinary. None of the diners could believe the sauce was merely onions and sour cream.



On to the sides – more onion love:

Broccoli with Caramelized Onions and Toasted Pine Nuts

Ingredients:

4 cups chopped broccoli, steamed
¼ cup caramelized onions (from about 1 medium)
3 T. toasted pine nuts
2 t. EVOO
2 t. balsamic vinegar
S&P to taste

Directions:

Mix the broccoli, onions, and pine nuts in a large bowl. Mix the oil and vinegar and pour over broccoli. Season with salt and pepper.






Spinach Salad with Caramelized Onions and Bac’n Bits








Caramelized Onion Bread

This is such a cool recipe and a fabulous bread! And I didn’t even cheat and use my bread maker to make the dough. The flavor is not toooo onion-y. I mean, I would totally spread peanut butter and jelly on it and eat it. If you warm it before serving, you will get a little better onion flavor.

Adapted from Baking Bites

Ingredients:


2 cups thinly sliced sweet yellow onions
1 T. vegetable or canola oil
1 T. active dry yeast
1 T. granulated sugar
1-1/2 cups warm water (100 – 110F)
4-5 cups bread flour
1 T. salt
¼ t. ground black pepper

Directions:


Cook onions in oil over medium heat until light golden brown, about 20 minutes. Cool to room temperature.

In your stand mixing bowl, combine yeast, sugar, and ¼ cup water. Stir to dissolve and let sit until foamy, about 5 minutes. Pour in remaining water and 3 cups flour and mix well. Switch to dough hook attachment. Add onions, salt, pepper, and another cup of flour. Add additional flour as necessary until dough comes together. Turn out onto floured surface and knead until smooth and elastic, about 4 minutes. Shape into ball and place into lightly oiled bowl. Cover and let rise until doubled in size, about an hour.

Preheat oven to 350F.

Lightly oil a 10-inch tube pan. Place dough on floured surface and gently deflate. Make a hole in the center, then place it in the tube pan. Cover and let rise again until doubled, about 45 minutes.




Bake 40 to 45 minutes or until internal temperature is 200F and loaf is dark golden. Turn loaf onto a cooling rack. Cool completely before slicing.

I was so pleased with how it turned out I put a slice on pretty plate for a picture.

No onions in dessert J (But you know, I wouldn’t totally rule those sweet onions out!) I didn’t have enough time to make cookies or anything fancy, so I took a shortcut and made up Cherry Pie Crisp.

This is a Wholesome Pie Crust filled with a can of cherry pie filling, which is surprisingly yummy, and topped with Dreena’s crisp topping from TEV Apple Cherry Crisp. Shortcut cherry pie is fabulous with homemade vanilla ice cream leftover from the Daring Bakers Challenge.

Besides taking Sunday dinner to my mom’s, I took groceries and the two dinners from the last post for Chase. I took a picture of my trunk before I headed out.

(Still can’t figure out how my camera didn’t make it in the car after taking that shot.)


I just had to test another version of creamy caramelized onions last night. Since I’m soy intolerant, I looked around my kitchen for something other than Tofutti sour cream. I found….. pumpkin puree! Hooray, it works too! I added sautéed mushrooms to it and it was so delicious. It’s not at all pretty, but I took a picture. It definitely would be pretty on some pasta or mixed with some greens.

I can’t wait to make creamed peas, creamed spinach, cream of caramelized onion soup, so many possibilities…

Loving onions is a good thing. Onions rank high on the healthy foods list, especially the sweet yellow and red varieties. In fact, you should eat them every day. But if you can’t, just it a whole lot of them in one day!

In loving memory of my sweet wonderful Dad. I miss you so so much.

July 24, 1938 – March 4, 2008

A million times we have needed you, A million times we have cried;

If love alone could have saved you, You never would have died;

In life we loved you dearly, In death we love you still;

In our hearts you hold a place, No one else could ever fill;

It broke our hearts to lose you,

But you did not go alone,

For part of us went with you,

The day God called you home.