Like my cheddar and creme fraiche recipe, this dish also works in a variety of contexts: side dish to the main course; topping for burgers, turkey or chicken breasts, steaks or sandwiches; pureed, it becomes a sauce.
Triple-R Onions: Red Onions in Red Wine and Rosemary
Ingredients & Equipment
- 1 extremely sharp French Chef’s knife
- 2 Red Onions, combined weight about one pound
- 1 Tablespoon Olive Oil
- 0.5 – 1 cup of Red Wine, depending upon need
- 1-2 Tablespoons finely chopped Rosemary, to taste
- Salt and Pepper
- Peel and halve the onions along their axes.
- Slice very thinly with the knife to produce onion strings, ideally one-sixteenth inch thick although one-eighth will suffice for this recipe.
- Gently separate the strings from each other
- Gently heat the olive oil over low heat in a stainless steel sauce pan (not cast iron). When the oil starts to shimmer, add the onions, and stir gently and frequently for 10-15 minutes until they became very limp, have sweated out all of their water, and that water has evaporated. Two important points here. First, you want to get rid of the onions’ water, almost dry them out. Second, do not burn the onions; you have to keep stirring slowly and gently.
- Once the water has evaporated, add one-half cup of the red wine to the onions and stir. If the onions absorb the red wine too easily, add the other half.
- When the red wine has absorbed into the onions, stir in the rosemary. Cook for a few more minutes. Add salt and pepper to taste. Remove from heat and serve.
I have no idea what kind of dish this is, but it works very well in a variety of contexts.
Vonn Scott Bair