Monday, March 12, 2007

caramelized onions and portabello mushroom tarts

This is an adaptation of something we do at the Inn where I work.

Caramelized onions are one of my favorite things. They take some time to make, but they're worth it.

3 lbs onions, peeled, halved, and thinly sliced
2 tablespoons butter
1/4 cup olive oil
Use a pot deep enough to hold all the onions. Put it on the stove and over medium heat and let it get hot. Melt the butter, add the oil, and, when both are hot, add the onions and stir. I cover the mixture for the first ten or fifteen minutes to let the onions sweat because that's crucial to their caramelization. Then uncover the pot so the water evaporates and continue to cook another thirty minutes or so, until the onions have cooked down and are dark and sweet.

For this recipe, after the onions get close to done add
3 portabella mushroom caps, thinly sliced
1/4 cup red wine
Cook the mixture, stirring occasionally, until the wine has reduced and there is not much liquid left. Spoon into the puff pastry cups (Pepperidge Farms makes good frozen ones that are easy to use) and serve. This mixture would also make a great pizza topping.

Serves 4-6.

Peace,
Milton

2 Comments:

KQ said...

Hi Milton, this sounds REALLY tasty, and very "doable" for those of us in the non-chef crowd!

I have a question, though, regarding measurements. The olive oil and red wine: is that 1/4 cup? I think it must be, but would not want to assume, cause... you know. ;o)

thanks!
KQ

don't eat alone said...

You assume correctly -- and I made the necessary corrections to make things clearer.

Peace,
Milton