July 31, 2008

Caramelized Onions

One of the things I look forward to most in the Summer is the plentiful supply of Vidalia Onions. After doing a little research, I learned that these special onions can only be grown in a mere 20 counties in the Southeastern corner of Georgia.

The first Vidalias were grown in the 1930's after farmers struggled through several disappointing tobacco and cotton crops. To their surprise the onions turned sweet and not hot like expected. The Vidalia name was born.

This delightfully sweet onion is perfect in almost any recipe. While Vidalias are sweet enough to eat raw, my favorite way to enjoy them is by caramelizing them in a pan. They are delicious along side a perfectly grilled steak, baked on top of Focaccia Bread, layered inside a sandwich, tossed with pasta, as a filling for an omelet... I could go on.

Caramelized Onions

2-3 Vidalia onions, peeled and sliced into rings
1 Tbs. butter
1 Tbs. olive oil
1 Tbs. sugar

Heat a frying pan over medium heat. Once the pan is hot, add the butter and olive oil, swirling the pan to combine. Add the onions, sprinkle with the sugar and toss them to coat.

Cover the pan and allow the onions to sweat for 5-10 minutes, stirring them occasionally. Once the onions are translucent, uncover and allow the onions to cook until they are a deep golden brown.

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