Friday, 27 March 2009
I've talked about eggs before. I've talked about onions before. But have I told you about them together?
There is something so special, so simple, so sophisticated about a caramelized onion. Yes, they take time, but hey, it's your morning off. Do what I did: start the onions, leave them on the stove, sit outside with your book and a cup of tea, and every five pages or so, head inside to give those onions a quick stir.
Yesterday, four of us ate fresh farm eggs, lightly scrambled, tossed with the onions and then on the plate alongside slices of French baguette. Light, tasty, sweet and salty, what more could we ask for? It's all you need for a brunch or light lunch that begs to be devoured.
Note: If you want these on days that don't happen to be "off," caramelize the onions the night before and then just reheat them in the frying pan the next morning before adding your eggs.
2 tbsp olive oil
2 onions, sliced into haphazard half moons
8 eggs, lightly beaten
1 tbsp butter
1) Heat oil in a large pan on high heat. Add the onions. Stir a few times, till just beginning to soften, then turn the heat way down. Leave for about an hour, stirring every once in a while, until onions are a deep caramel brown. Set aside.
2) Melt butter in same pan. Add eggs. When about halfway scrambled, add onions. Cook until right for you: runny like my dad likes, dry like my mom likes, or in between like I like. Ground some fresh pepper on top. Serve immediately.