If there is a right time to make caramelized onions, it’s Sunday morning. I woke up at my own pace, sipped coffee while doing work on my laptop, standing at the stove for …mmm… 45 minutes stirring onions into their sweetest state. It’s the labor of love, and I could (probably should) have put 10 more minutes into it to get the full blown caramel color. But a girl’s gotta eat.
I chose this recipe to share because a couple added ingredients really dress these onions up. The leftover onions are going to be good on just about everything. Recipe at the end of the post.
– Breakfast: Scrambled eggs with caramelized onions and chèvre
– Lunch: Banana, spinach and mixed berry smoothie with almond milk. I added a tablespoon of almond butter and dashes of cinnamon to the blender. Topped it with dried coconut.
– Snack: Decaf almond milk cappuccino, almonds (I’m literally turning into an almond), a pickle and a pear with cinnamon.
My mom came over to the city to join me for dinner (yay!) so I not only made us dinner, but a Bon Appétit cleanse approved dessert treat.
– Dinner: Lemon and rosemary baked chicken with broccolini and balsamic roasted sweet potatoes. Balanced, hearty, healthy. We lost a baking dish in the process – cracked mid-bake – but we recovered.
– Dessert: Spicy orange dark chocolate bark with roasted hazelnuts and sea salt.
This bark is quick and easy. In a nutshell: melt 8 ounces dark chocolate over double boiler (or metal bowl over pot of boiling water). Remove from heat and stir in 1 teaspoon orange zest, most of 1/2 cup chopped hazelnuts (reserve some for the top), and 1/4 teaspoon cayenne pepper. Spread out on parchment or tin foil and sprinkle remaining hazelnuts and flaked sea salt over top. Chill in refrigerator for 20-30 minutes before breaking into pieces.
Scrambled Eggs with Caramelized Onions and Chèvre
1 tablespoon olive oil
2 tablespoons caramelized onions (recipe below)
1 tablespoon goat cheese, crumbled
salt and pepper
red pepper flakes
2 tablespoons olive oil
2 yellow onions, thinly sliced
2 cloves garlic, minced
1 teaspoon fresh thyme, chopped
1/2 cup white wine
In a heavy bottomed dish heat olive oil. Add onions, salt and pepper, stirring occasionally until onions begin to soften, 5-7 minutes. Stir in garlic and thyme and continue to cook for 20 minutes. Stir in 1/4 cup white wine and continue to cook until wine evaporates. Once evaporated, add the remaining 1/4 cup white wine until liquid evaporates and onions start to turn brown color. Season with salt and pepper
Whisk eggs together with a splash of water until frothy. Stir in half of the goat cheese. Over medium-low heat, heat olive oil and add egg mixture. Stir occasionally until curds form, about 2 minutes. Serve with dusting of smoked paprika, salt, pepper and red pepper flakes if desired. Top with onions and remaining goat cheese.