Smitten...with caramelized onions.

One of my daughters gave another daughter the Smitten Kitchen cookbook for Christmas.  It has great photos and the recipes are good.  I wouldn't say really "gourmet" or difficult to make, but that's a good thing.  Not every cookbook has to have difficult recipes.  These are good for quick, easy dinners

We love caramelized onions at our house and the recipe in Deb Perelman's book is easy and good.  Probably not everyone needs a recipe to make these (they are exactly like the ones I make) but they are GOOD!  I have never put them on a grilled cheese sandwich so thanks Deb.

I made up a double recipe and put them in the fridge for later.  They were delicious on this simple grilled cheese sandwich.  I served them with my favorite lentil soup recipe.  You can find it here.  Soup and sandwiches; perfect for our chilly spring weather.

I made a few modifications on the Smitten Kitchen sandwich.  I sliced a hearty multi-grain bread and buttered the outside of the slices.  I spread a good mustard on one slice of bread.  Pile on the onions, top them with a big handful of grated Emmental cheese (or any other cheese that you like) and let the cheese melt and the bread get toasty golden brown in a medium hot skillet.   MMM....

Caramelized Onions

1 Tablespoon olive oil

1 Tablespoon of butter

1 large red onion, halved and sliced thinly

2 teaspoons of brown sugar

1/4 teaspoon of salt

1 Tablespoon of balsamic vinegar

freshly ground black pepper

Heat the oil and butter and add the onion.  Saute for 5 minutes.  Add the brown sugar and salt, lower the heat and cook for 10 minutes more on medium heat.  Add the vinegar, and stir and simmer for another 2 minutes, or until the mixture begins to thicken.  Season with black pepper and more salt if desired.  Store in the refrigerator for up to 5 days.  

Add these to sandwiches, hamburgers or egg dishes.