caramelized onions (SHF#6)

Sugar High Friday #6: Stuck on You (Caramel)
saving for tomorrow what is best done today

I really was going to participate in today’s SHF#6 hosted by Debbie at “words to eat by”. I took Debbie’s order Now get out there and start caramelizing! to heart. And for a moment, getting carried away by the maxim rules are made to be broken that is so flagrantly encouraged in the cheeky crossblog EoMEoTE (that has inadvertantly become legitimate) , I considered submitting today’s entry of caramelized onions to SHF#6. But being basically law-abiding and rule-bound, I thought I’d double-check the SHF rules to see if there was a loophole that would allow this deviation.

Here are the ground rules: Any time within the next three weeks, make a dessert using caramel

No. No matter how I try, I really can’t sell caramelized onions as a dessert item. Especially when I reveal that they were caramelized to go into last night’s perogies and cauliflower dish.

Sure, I could have whipped up a batch of our Praline sauce at some point in the past couple of weeks. But combined with my usual procrastination, the woes of not one but two crashes of my computer in the last week or so distracted me.

Besides, even though I adore that praline sauce, I’m not really a dessert person. I’m usually too full from the first courses of the dinner to think about having dessert. But it is really great praline sauce – excellent on icecream and/or with apple pie. Hmmm… maybe tomorrow?

But enough of the excuses. Let me just cut to the chase. Last night, I caramelized some sliced onions. Then I added some cheddar cheese perogies (storebought frozen from our wonderful Polish deli) to the pan to brown them. I know that many people boil perogies but I prefer them fried in olive oil. (Olive oil??? Since when would any self-respecting Eastern European use olive oil to fry perogies???) I turned perogies over once until they were beautifully golden on both sides. Then I threw in some cauliflower florets, tossed them around to cover with the oil, added a tiny bit of water, chicken stock powder, and hotpepper/eggplant antipasto sauce and covered the pan to let it all simmer for about 4 minutes til the cauliflower was done. At the last minute, I took the lid off and stirred in chopped dill (amazingly that dill I bought is STILL going strong!) and reduced the liquid a tiny bit and added some freshly ground pepper. Then I served it with plain yoghurt on the side. Delicious!

And really, there was no room for dessert!

I just read about the origins of EoMEoTE at spiceblog – Does My Blog Burn Out Saturday. I can’t breathe; I love food blogs!

5 responses to “caramelized onions (SHF#6)

  1. Moira

    Well, your caramelised onions might not make the cut for SHF, but they’d be a welcome entry in any other food blogging event, for sure!

    I’m really going to have to work on my comments for your posts. “AAAHHHHHH” (Homer Simpson sound effect) on everything just isn’t going to cut it.

  2. ejm

    I don’t know about you having to change your comments, Moira. I’m so pleased to hear that you find my descriptions appetizing and I’m thrilled to hear about any and all AAAHHHHHH (Homer Simpson sound effect)’s.

    And rats. So you concur that caramelized onions wouldn’t do for dessert? Or was it the cauliflower that tipped the scales?

  3. ejm

    My guess (and I am just guessing) is that it would be sunflower oil or corn oil. I just can’t see that olive trees grow in proliferation in Poland or Ukraine (two places that I know they eat perogies).

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