Well Gentle Reader, sometimes a side dish or topping is more than that, sometimes it’s inspired and inspiring. The Practical Cook feels this way about caramelized onions. Years ago, when living in New York, I would go with coworkers to a little church basement to eat pierogie. They were served with caramelized onions, and tasted like magic and sunshine. I can’t think of them without wanting to eat them at that moment.
Since I’ve yet to perfect the art of the handmade pierogie, I settle for frozen but demand the onions. Because I don’t have all day, here’s how I cheat just a little bit.
Caramelized Onions The Practical Cook Way
olive oil (or fat from the frying pan if you’re making to go with sausage of some sort)
1 medium sweet onion, sliced fairly thin
2 teaspoons dark brown sugar
sprinkle of salt
around 1/4 teaspoon ground coriander (optional, but this gave them great depth)
Heat olive oil (or residual fat) over low medium heat. Add onions, stir until coated with oil and cook until starting to soften. Add sugar, salt, and coriander. Continue to cook over a low medium heat (at least 10 minutes) until onions are seriously soft and starting to turn brown. If you have more time, keep on cooking. If not, they’ll be delicious at any point, just don’t crack the heat and fry them.
Are you a pierogie fan? Do you have a recipe? How about caramelized onions? I pretty much just want to eat these by themselves. But I digress, post a comment! Share your thoughts! I can hear you breathing out there.
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Up next, How to Spread Holiday Cheer: Gift Giving Ideas.