There is something about the thought of onions that makes my mouth water. They sure can make a dish whether it’s a yellow, Texas sweet, vidalia, or red onion. I also love slicing & dicing onions. It’s some of the first cuts you learn in the knife skills class and can save you so much time.
Just this week Rachel was caramelizing some onions for some roast beef sandwiches. They were some of the most delicious onions that I have ever tasted. It’s only fair to pass along the recipe.
2 Texas sweet or vidalia onions, sliced
2 tablespoons butter
2 tablespoons olive oil
6 cloves garlic, minced
1 tablespoon balsamic vinegar
Add all ingredients in frying pan, saute until onions are browned. Do not allow onions to get too soft, cook until they are firm but not hard. It’s best when they have a snap to them when you bite.
You can add these over meat or potatoes; put in a soup, salad or sandwich; or eat by themselves-it’s as good as candy. I have done all of these and love them any which way they are served. You will to.