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01 March 2011

Salad with Caramelized Onion Dressing

Mrs Bugbear and I bought some cherry hardwood flooring yesterday afternoon.  Her father and I loaded the flooring on his pickup and took it back to the house.  Consequently I was home early and made supper.  Since I had more spare time than usual I decided to caramelize some onions for a salad to go with the leftover pizza.

Salad with Caramelized Onions:

2-3 medium sized onions (red onions preferably)
1 to 1-1/2 teaspoons of sugar
3-teaspoons of ghee (clarified butter)
Seasoned Rice Wine Vinegar
olive oil
fresh tyme.

Salad Fixin's

Make a salad.  I generally go for lettuce, beans (chick peas or white kidney beans), tomatoes, feta cheese, red peppers, marinated artichoke hearts, and nuts (sunflower seeds, peanuts or almonds) and whatever fresh vegetables are in the fridge or garden.   Refrigerate the salad until the dressing is prepared.

Next slice the onions, cut each slice in half.  Using a no-stick skillet heat the olive oil and ghee over med-high heat.  Add the onions and fry stirring constantly until the onions start to turn gold in colour (10-15 minutes).  Reduce heat to medium low and add salt and sugar.  After ten minutes add about 2-3 tablespoons of seasoned rice wine vinegar.  Fry the onions over low heat until they turn brown stirring occasionally (1-1-1/2 hours).  Add thyme, olive oil and seasoned rice wine vinegar to the onions to provide enough dressing for your salad.  Allow the mixture to warm and then toss with the salad.

The dressing is rather plain but each time you get a bite of caramelized onion you get a burst of flavor.  Over all I was pleased with the experiment and I'll probably try to refine the recipe.

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