Thursday, May 13, 2010

Caramelized Cajun Onions

These Cajun-spiced caramelized onions are a wonderful accompaniment to steak, grilled sausage, omelets, quiche, burgers, sandwiches and more. You can make a whole bunch and store in an airtight container in your fridge to use over the course of a few days. Adjust the amount of Cajun seasoning to your taste.

2 Tbs olive oil (not extra virgin)
2 Tbs butter (you can substitute bacon grease for some of the butter, up to 1 Tbs)
2 large sweet onions
2 cloves garlic, minced
Your favorite Cajun seasoning, such as Slap Ya Mama Cajun Seasoning or Louisiana Bayou Blend Seasoning (salt-free!) or Durn Good Cajun Spice Blend (on sale!)

Heat the olive oil and butter (and bacon grease if using) in a large saute pan over medium heat until the butter is melted, stir to combine. Add the onions and cook, stirring occasionally (I like using a wooden spoon), until the onions soften and start turning deep golden brown - that means they're caramelized. This will take about half an hour. Note: If the onions start sticking to the bottom of the pan, you can add a little more oil or a small splash of red or white wine to deglaze (use just enough to help you scrape the onions off the bottom). Stir in the garlic and cook for a couple of minutes. Season to taste with your favorite Cajun seasoning - I use a healthy sprinkling, then stir and taste for flavor balance, adding a little more seasoning if necessary. Remove pan from heat and let cool for 5 minutes, then serve or store in a sealed container in your refrigerator.

Zestfully yours,

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