14 June 2006
I Shall Never Sauté an Onion Again
Now that I have discovered the joy of roasting onions, I vow to never sauté an onion again. As I make this vow today, I realize that I will break this vow tomorrow when I want to eat something with sautéed onion in it. But for today, I am happy to live a life during which I only roast onions.
If you have never before roasted an onion sprinkled with salt, olive oil and balsamic vinegar, then you are like the old me, when I had never before roasted an onion with salt, olive oil, and balsamic vinegar. That was only a few days ago. Once you try this, you will be like the new me, who loves to roast onions with salt, olive oil and balsamic vinegar.
You could even wear this t-shirt:
In all seriousness, this is a fantastic, fantastic, fantastic recipe:
ROASTED ONION, CHERRY TOMATO, AND BACON SALAD
(It really tastes so much better than the name of the recipe suggests. Not that the name sounds bad, but it doesn’t sound as good as it tastes.
So….I am going to rename the salad. Sorry, Epicurious.com. The new name for this salad is Hey! Make this Salad Right Now!
HEY! MAKE THIS SALAD RIGHT NOW!
2 large red onions, peeled and coarsely cut
2 large Vidalia onions, peeled coarsely cut
1 teaspoon salt
4 tablespoons balsamic vinegar
4 tablespoons olive oil
2 cups cherry tomatoes, quartered
6 slices of uncooked bacon
1/3 cup fresh basil leaves, minced or sliced
Red wine vinegar (optional)
Preheat oven to 350°F.
Line two baking sheets with tin foil. Spread the onions out in one layer on the sheets. Sprinkle the two sheets with the salt, balsamic vinegar and olive oil. With your hands, smoosh the onions around until they are coated with all the good stuff. Roast the onions for twenty to forty minutes, until they are very soft, and quite a few have started to caramelize and small pieces are turning dark brown.
Let the onions cool.
While the onions are roasting, chop the uncooked bacon into small pieces, cover with a paper towel, and cook in the microwave for 5-6 minutes.
Toss the onions with the tomatoes, the bacon, and the basil.
I usually sprinkle a little more salt, oil, and red wine vinegar, tasting after the addition of each yummy ingredient.
Served chilled, warm, or room temperature.