April 16, 2016
The aroma of onions frying immediately makes me feel hungry, no matter when I last ate. If pushed for a favourite, I would have to say that slow cooked onions are the most luscious of all; the transformation from crisp and sharp, to caramelised and sweet, is hard to credit. I love using warm caramelised onion to line a just baked, sour cream pastry case, dotted with goat’s cheese or gorgonzola. Caramelised onion makes a great base for a barbecued meal too, served with kangaroo fillet and soft polenta, for example- MB.
