Monday, July 25, 2011
First though, we should note that I am terrible at making caramelized onions. I always forget them, or they burn. Something always goes wrong (or, maybe, I have a problem with multitasking). In exchange for making the pizza while I solely tended to the onions, I promised John he could have the leftover beer so with my onion, I only put in half of the bottle. Luckily it was really no hardship for John to drink another bottle so I ended up using a little under three-quarters of the second bottle. Note that John wasn't drinking alone; I was drinking delicious Sangria.
It was Friday night, after all. These onions taste delicious even though we used a very pale ale. A few reasons for this. One, that was what we had in the house; and two, we had that in the house because that's what I prefer, and John generally likes the pale / amber colored beers anyway. However, I am already thinking about how good these would taste with a dark beer. Yum!
Serves: 2 (1 onion)
1 bottle beer (your choice)
1 1/2 teaspoons sugar
Combine the beer and sugar in a medium skillet. Slice the onion into small slices, and separate them. Place them in the skillet and stir slowly once. Then, place the skillet over medium-high heat and cook until beer has been evaporated; onions will become a golden brown color (about 10-15 minutes).
If you want a darker color to the onions definitely substitute brown sugar for the sugar. These are so easy, and delicious--it's the perfect summer twist on a great condiment!
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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