Caramelized Onions

We tend to eat a lot of onions. They seem to go with everything and I just love their flavor and versatility. My favorite are caramelized onions. It's amazing how a vegetable that causes you to cry while slicing it can transform into something sweet and sticky, just by giving it some time (and a little olive oil and butter). Yes, I did use a little butter in this recipe, but if you're opposed, just go with straight olive oil. The key to a great caramelized onion is patience. I actually made these early in the day and refrigerated them for later. You can make them several days in advance when you are going to be around the house for a couple of hours. They don't take a lot of effort, just a lot of time. But believe me, it's time well spent. I was inspired to make these by my neighbor, Nicole, who has a great cooking blog, with amazing photos of the caramelizing process. I cut a few things out of her recipe to make them paleo-friendly, and  I can't imagine them tasting any better. Yum! When you make these, you'll have enough for two meals: pork tenderloin with caramelized onions and burgers with butternut squash and caramelized onions.

Adapted from thegalleygourmet.net. 

Makes about 2 cups.

Ingredients
2 1/2 lbs yellow or red onions (I used yellow.)
2 Tbsp grass-fed butter (if you can't find, use unsalted organic or just go with all olive oil)
1 Tbsp extra virgin olive oil
sea salt
1/4 cup water

Preparation

Cut each onion in half, with the grain,
then lay flat and thinly slice with the grain.

1. Peel onions and remove both ends. Cut in half, with the grain. Following the grain of the onion, slice in thin slices. Repeat until all onions are sliced.
2. In a large skillet or saute pan, melt butter over medium heat. Add olive oil and rotate pan to cover bottom with oil/butter mixture.
3. Add onions and stir carefully for 10 minutes. The pan will be very full. Season with salt. Continue to cook, stirring occasionally, for 1 hour.
   NOTE: I had to run out during my caramelizing process so I just turned off the burner and let the onions sit, covered, for about an hour. No harm done! I just picked right up where I left off and they turned out great.
4. Increase the heat to medium high and continue to cook, stirring more frequently, for about 30 minutes or until the onions have browned and caramelized.
5. Add water to the pan and deglaze by scraping up any browned bits. Continue to cook over low heat until most of the moisture is cooked off.
   NOTE: Caramelized onions can be stored in refrigerator for several days in an airtight container.

Roasted Sweet Potato and Onion Salad with Steak

The original recipe for this salad calls for white wine vinegar, honey, and molasses. My version uses apple cider vinegar and dates for sweetness, along with the orange juice. This was originally intended to be served on top of arugula, but my fresh beet greens were just begging to be used. It was a great combination, but you can use what you have on hand. Kale or spinach would be great, or serve it over arugula or mixed greens. It's sweet and yummy!

Adapted from foodandwine.com.

Serves 3-4.


Ingredients
2 sweet potatoes, peeled, quartered lengthwise, and cut into 1/2 inch slices
4 small yellow onions, cut crosswise into 1/2 inch slices
1 Tbsp coconut oil (or olive oil)
1 tsp chopped fresh thyme
sea salt
freshly ground black pepper
5 Tbsp extra virgin olive oil, divided
2 Tbsp apple cider vinegar, divided (I use Bragg.)
1/4 cup pitted dates, finely chopped (about 6)
1/2 tsp ground cumin
pinch of ground red pepper
2 garlic cloves, sliced thin
3/4 cup freshly squeezed orange juice
1-2 large bunches beet greens (or kale or spinach), roughly chopped
3-4 of your favorite steaks

Preparation

1. Preheat oven to 375 degrees F.
2. Melt coconut oil in a rimmed baking sheet. Carefully remove from oven and add potatoes and thyme. Gently toss to coat. Season with salt and pepper. Bake for 30 minutes, turn potatoes, and continue to cook until soft, approximately 30 more minutes. Remove from oven; keep warm.
3. Warm 2 Tbsp olive oil in a cast-iron or other heavy skillet over medium heat. Add 1 Tbsp cider vinegar. Place onions in skillet and brown, without turning them, for about 20 minutes. Turn onions and let brown for an additional 20 minutes or until soft. Transfer onions to a plate and reserve any liquid in skillet (there won't be much).
4. Season steaks with salt and pepper and grill over medium high heat to your desired degree of doneness. Remove from heat, tent with foil, and let rest while you finish preparing the salad.
5. In the meantime, warm 3 Tbsp olive oil in a small saucepan. Add garlic and cook until golden. Remove garlic from oil. Add orange juice, cumin, red pepper, dates, and 1 Tbsp vinegar and simmer 5 minutes, returning garlic to saucepan for the last 30 seconds. Season with salt and pepper.
6. Saute greens in pan liquid, adding a little olive oil, if needed. When they are barely wilted, add sweet potatoes, onions, and dressing. Toss gently to coat. Saute over low heat for 2-3 minutes or until warmed through.
7. To serve, divide mixture evenly among plates. Serve with steak or your favorite protein.