Wednesday, November 14, 2007

onion butter

I've had my mind on this little recipe for long time. Since I bought a few pounds too many onions for Jack’s French Onion Soup the other night, I decided to go for it last night. Poured myself some Grenache, diced lots of onions, cried lots of tears, and cooked said onions down to nearly nothing. Beyond caramelizing. The result was okay. I mean I know it has the potential to be REALLY good. I think I was a little overzealous with the heat, though. I was doing this in the oven, and I started them at like 475, then turned the heat down to 300 and cooked them for about 3 hours, stirring every hour. It probably would have been better to cook them longer at a steady 250-275 or so. That way I might have avoided the bitter burnt bits and had more of the sweetness.

I love the idea of this and will be trying again, once my eyeballs recover. Perhaps a crock-pot would be a good way to cook it?

1 comment:

Unknown said...

You should do this on the stove.

Very low hour or two of cooking. They turn out beautifully!

I think there's a recipe in one of Colicchio's books where he does this, and about 20min from the end he slings in some fresh thyme and balsamic vinegar.

I hate balsamic vinegar though, so I do it with sherry vinegar.