Melted Onions

Posted: February 27, 2011 in Condiments, Gluten Free
Tags: , , , , , , , , ,

Thomas Keller is a culinary genius. Unfortunately his name goes relatively unknown amongst the general American public. For the longest time, I knew the big names of American cuisine, but I never followed their work. I always felt their techniques were beyond my culinary skill; their plates too perfect for me to attempt. In essence, they intimidated me and I placed them high up on a pedestal. That was until I picked up the cookbook Ad Hoc at Home. In this book, Thomas Keller outlines how to create dishes he serves in his restaurant Ad Hoc, stripped down so that any person with a stove and a knife can create his dishes at home with ingredients that can be found at any supermarket.

I reproduce here my tweaked version of Mr. Keller’s recipe for Melted Onions. With relatively little preparation, this recipe yields a versatile and delicious condiment that can be paired with nearly anything and for any meal. When raw, onions have an aggressive attitude problem. When melted, they become intensely sweet; something you would have no problem bringing home to meet your parents.

Ingredients

  • 3 large onions
  • 1 1/2 tbsp salt
  • 3 tbsp unsalted butter
  • 2 tbsp garlic, minced
  • 1 tbsp dried thyme
  • 1 tsp oregano

1. Peel the onions and slice thin.

Note: If your eyes are watering just looking at the picture above, know that the best way to avoid watery eyes is by cutting with the sharpest knife possible. I’ve tried all the remedies (chewing gum, lighting a candle, etc) and nothing has ever consistently worked. A sharp knife will damage the least amount of cells in the onion thereby reducing the amount of juice released into the air. This leads to dry eyes and safe cutting.

2. Put a large skillet over medium-low heat (a three on the dial) and add the onion, garlic and salt to the pan. Stir occasionally for 20 minutes or until the onion have released the majority of their juices.

3. Add the herbs, butter and cover the pan. Cook for an additional 35 minutes, stirring occasionally. The onions should constantly be creaming looking. If you find the onions are drying out, add a little water to emulsify the butter.

4. This will keep in your refrigerator for about a week or two. I’ve used this to top grilled steak, mix into scrambled eggs, or to provide flavor atop turkey burgers. Like most condiments, the uses are merely limited by your imagination.

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Comments
  1. “I have simple tastes. I am simply satisfied with the best.” – Oscar Wilde

  2. Maura says:

    Keith, I’m also a fan of Thomas Keller. This recipe looks great and my mouth is watering just thinking about it. What kind of onions do you prefer to use?

  3. Tricia N says:

    What a great idea. I am very opposed to raw onions…but this looks fantastic. Can’t wait to try! Thanks.

  4. […] Melted Onions (via Adventures in Food) Posted on February 28, 2011 by My Grandparent's Kitchen Thomas Keller is a culinary genius. Unfortunately his name goes relatively unknown amongst the general American public. For the longest time, I knew the big names of American cuisine, but I never followed their work. I always felt their techniques were beyond my culinary skill; their plates too perfect for me to attempt. In essence, they intimidated me and I placed them high up on a pedestal. That was until I picked up the cookbook Ad Hoc at Home … Read More […]

  5. Karl says:

    That look’s tasty! I will have to give that a shot some day. Thanks for sharing.

  6. […] Adventures in Food Experiencing food one plate at a time Skip to content HomeRecipe IndexWhat I’m DoingContact Me ← Melted Onions […]

  7. […] burger which is made from USDA Prime beef, and topped with a locally made camembert cheese and an onion marmalade. And best of all, you can’t see it, but this comes with a giant basket of thick cut french […]

  8. […] that resembled uncured charcuterie. It was served alongside pita chips, whole grain mustard, onion jam, and homemade pickles. This in itself is worth going back for. If you’ve eaten pate before, […]

  9. Frankly says:

    Not only a tasty topping you can use this as a base for soups & stews.DIfferent spices/herbs can be used to make a great curry dish for instance. Thanks for sharing you version

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