Caramelized Onions
Why is it that every time I get sick, it's always right before the weekend?! Ugghhh! Yesterday I had the onset of a sore throat and was just hoping it was just that. But, then of course today, It turned into full fledged crap-ola! So I guess after I type up this post I'll run to the store, grab some cold meds and maybe a big can of soup (don't judge me, I don't feel like cooking!)
During the work week, Lee and I have some quick and easy favorites that we make for dinner. One of those is Sausage and Gravy over biscuits. It's nothing crazy homemade, just grab a can of tube biscuits, some sausage, and usually the McCormick's Sausage Gravy mix. I decided to jazz mine up a little when I saw an onion laying on the counter that had no pre-determined purpose. Then, I remembered when we went to brunch one day at Elk Creek Cafe they made one of the most amazing Eggs Benedict and it was because they put a big pile of caramelized onions on....ridiculously good. So, took that inspiration and decided to make come caramelized onions for my Sausage and Gravy over biscuits and boy was I not disappointed
I know it may seem like a simple thing, and really it is, but it takes patience, love, a little bit of fat, and definitely the right pan (not non-stick). I've heard of people like Thomas Keller cooking his caramelized onions for 15 hours...I didn't have time for that. So, instead I did mine for about 30 min, which some people might consider not enough time. But, I was definitely happy with how they turned out. I also like to cut the onion a little more rustic (thin pieces, thicker pieces, medium pieces) Just to have some contrasting textures and flavors.
I also figured it a good time to give my new knife a try that the awesome people over at Edge of Belgravia sent me. I originally saw this knife on the FoodNetwork blog and after checking out their website knew I wanted to give it a try. They ended up sending their 6" Ceramic Lime Chef Knife. Which at first I thought might be a little small, but after using it for a bit, I ended up really liking the size. The blade keeps a really nice edge to it, and this goes without saying...it looks freaking sweet! I'm always harping on anybody I talk to that the first piece of kitchen equipment they should buy is a good, quality chef knife. Don't go out and buy one of those huge 10-pc sets of mediocre knives. Instead invest that money in one really good chef knife and maybe a small utility knife. Price wise, I would consider this knife around mid-range (around $100), so it doesn't necessarily break the bank like some other knives I know of. Head on over to Edge of Belgravia and check out their lovely selection of knives. They are definitely worth considering if you are thinking about upgrading your knives.
Sausage & Gravy over Biscuits w/ Fried Egg & Caramelized Onions
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What do you like putting caramelized onions on?? Let me know in the comment section below!
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