I like big box stores, but I don’t like going to them. My friend TH, however, she and her hubby LOVE going to the local big box store every week. Probably because they have two very fluffy, very furry golden retrievers who consume a lot of food.
I, however, am in no position to judge since my pit bull gets a home cooked meal pretty much nightly.
Anyway, in-between ordering online (usually once a quarter) my friend will gladly get me whatever I need. This time, it was the humble onion. The big box store sells giant bags of them for very little, and I use up a lot of onions.
Onions form the base of nearly every savory dish I make. And it almost goes without saying that caramelized onions are the bomb. I use them in every dish I can.
Because caramelizing onions takes time, I always schedule this kitchen task for when I am going to be at the stove for at least 45 minutes to an hour. I simply slice up a bunch of onions, place them in a large skillet with a generous glug of olive oil and a knob of butter (around 3-4 tablespoons) and let the onions do their thing on medium heat. I will usually add a generous pinch of sugar somewhere along the way to hasten the process. It takes time however, so be sure you have the time and patience to let them slowly transform into a lovely amber color. Let cool and store in the fridge for a few days or freeze immediately being sure to let the residual oil from the skillet cover the now glorious onions. Use them in everything from caramelized onion dip, to grace the humble hamburger and embellishing French onion soup, to a fancy but frankly frugal topping for your steaks.
During the caramelization process, I will take the time to chop up at least half my remaining onion stash. I shop up both small and big dice and I will freeze each in small freezer bags for quick use. They never last very long because onions are so ubiquitous and used on a daily basis in my frugal kitchen.
When I really have some time, I will make onion jam. It is easily canned for longer term storage and is one of the most delicious condiments ever.
Fancy, Frugal Onion Jam
Ingredients
- 3 pounds sweet yellow onions sliced
- 3 tablespoons extra virgin olive oil (vegetable oil will also serve here)
- 1 cup brown sugar (you can swap in granulated sugar)
- 1 cup balsamic vinegar
- 2 tablespoons finely minced thyme or rosemary or a combination of both (in a pinch, you can sub in dried)
- 2 teaspoon kosher salt
- 2 teaspoon ground black pepper or to taste
Method:
Place the oil and onions in a large skillet over medium heat, stirring only occasionally; cook until golden, about 45 minutes.
- Add sugar and balsamic vinegar and cook for another 45 minutes or more, until thickened and about the consistency of maple syrup. Add salt, pepper, and herbs.
- Once the jam has cooled, can per canning directions or place in a airtight container and store in the fridge for a few days. Serve with toasted bread, fruit, cheese and nuts.
the house behind 