We had friends over for dinner last night and I made a nice little appetizer spread. My sister in law, Katie, gave Jamie this slate cheese board which is so fun if you have chalk because you can write out what everything is. I made this delicious chicken liver pate (but with half the butter - still amazing) and wanted to serve it with caramelized and slightly pickled onions, a la Vinegar Hill House. Yum! It was so delicious. Onion recipe below. I also picked up some fig butter from Trader Joe's and paired that with a wedge of St. Andre cheese and served it all with thin crostini.
I also got a new folding table so we can have more people. I set it with our pretty china and put some hydrangeas in the middle, which always brightens things up. It's fun to have a nice dinner once in a while!
Caramelized Onions
Ingredients:
2 red onions, thinly sliced
1 clove garlic, minced
1 1/2 tbsp butter
salt
2 tbsp balsamic vinegar
1-2 tbsp honey
Directions:
Melt the butter in a heavy skillet over medium heat and add the onions and garlic. If the onions start to brown, turn down the heat. After a few minutes, add a big sprinkle of salt. Cook the onions, stirring often, for about an hour or until they start to caramelize.
They will shrink and get really soft and start to take on a pink/brown color.
Add the balsamic vinegar and the honey and stir.
Season to taste with salt, vinegar, and honey. You want them to be a little tart and sweet but not overwhelmingly so. Keep them in the fridge until you need them, then let them come to room temperature.
No comments:
Post a Comment