Caramelized onions are such a treat but requires good quality sweet and savory onions to really bring out the best taste of the food. They go extremely well with mild blue cheese, such as the Roquefort we used here. The first time we really discovered the joy of caramelized onions was at a visit to the farmers market in Temecula, Ca. The ‘strawberry lady’ had brought some gigantic onions that she was raving about. She told us to go home and slow-cook them (caramelize), and basically just eat onion for dinner. We did almost that, but added a steak too (man must eat). However, since then we regularly enjoy this often overlooked treat in our cooking. Most people probably don’t realize how easy it is to make amazing food with something as cheap and simple as onions, so hopefully this can server as inspiration.
Caramelized Onion Pizza with Roquefort and Roasted Garlic and Pesto-Mascarpone Sauce
. This was planned back in December, which means we spent Christmas contemplating St. Patrick’s Day inspired sandwiches. This is the one that was not chosen to be in the magazine, but which we really loved. It’s based on corned beef naturally, and it has a little green in it. We hope you enjoy, and check back at the end of February to see which one made the (cold) cut…
