4 Tbsp. butter
3 lbs. onions, sliced 1/4 to 1/3 inch thick
4 thyme sprigs
salt and fresh ground pepper
1 cup dry white wine
1 Tbsp. sherry vinegar
In a wide, deep skillet or Dutch oven, melt butter over medium heat, letting it color a little. Add the onions and thyme, stir them about, and cover. Cook until they turn limp and reduce in volume, about 5 minutes, then turn the heat to low and toss the onions with 1 1⁄4 tsp. salt. Cover, cook for 20 minutes, then add the wine and cover again. Every 20 minutes or so, give them a stir. After an hour or so the onions will begin to brown. You can hear them start to sizzle. Now start stirring them more frequently so that they don’t burn. When they are a rich golden brown, stir in the vinegar and turn off the heat. Taste for salt and season with pepper.
½ cup chopped onions
1 cup chopped tomatoes
½ cup chopped bell peppers
1-3 jalapenos finely chopped
2 Tablespoons vinegar or lime juice
1 teaspoon sugar
Pinch of salt
1 Tablespoon fresh cilantro
Mix everything together and enjoy with chips, beans and rice, etc.
Roasted Vegetable Salad
Preheat oven to 425.
10 cups or so of fresh vegetables chopped for even cooking
possibilities include, but are not limited to potatoes, eggplant, onions, garlic, summer
squash, green beans, peppers, fennel, carrots, garlic.
Spread on a baking pan and toss with ¼ cup olive oil and sprinkle with salt – kosher salt, if you have some. Bake for 20 minutes or until vegetables are cooked through, stirring occasionally.
Let the vegetables cool.
Slice 2 cups of cherry tomatoes in half and toss with the vegetables along with 3 oz. of feta cheese and a vinaigrette dressing.
1 Tablespoon Balsamic vinegar
1 clove garlic, pressed
½ teaspoon salt
3 Tablespoons olive oil
fresh herbs – try basil, thyme, oregano to taste
Pepper to taste
The vegetables would also be good served over pasta or rice or topping a pizza.