Now, back to the really important stuff – food.
(I must learn to jot down or otherwise note the sources of my recipes. Of course, when I started collecting recipes and taking cooking seriously, I had no idea that I would be blogging about it. Heck, no one had any idea that blogs would even exist. Who knew? I was doing it for my self and my family. So, I apologize that some, maybe even most, recipes provided here have no source. I also apologize to all the cookbook and magazine article authors who developed any of the recipes used in this blog.)
At any rate, here is another orphan recipe collected sometime in 1992 and first prepared for my family then. We love onions, as an accent to a particular dish, or as the main ingredient. Raw, stewed, fried, roasted, bring ’em on. I probably use six to eight pounds per month, if I am doing a lot of cooking. For general cooking purposes, I buy yellow onions in a three pound bag. Occasionally, I find a bag of purple onions, which we love, especially in salads. Vidalias, when available, are a treat, and a big Bermuda onion, sliced nice and thick is perfect on a “Cheeseburger in Paradise”, even if the paradise is only your kitchen table. Green onions, or scallions, can’t be beat for certain things. Love them for salsa, scrambled eggs, salads (if I don’t want to use purple onions). Shallots offer a distinctly different taste, often described as a cross between garlic and onion. I guess the point is, there is an onion for every purpose under heaven, and I hope there are onions there, too.I found the following recipe and I’m glad I did. It’s a great one for a warm sidedish, and could possibly take the place of a potato. Try this next time you have a few sweet onions on hand.
GRATIN OF SWEET ONION AND TOMATO
1 T. olive oil
2 garlic cloves, minced
2 medium sweet onions, sliced lengthwise, 1/8″ thick
salt and pepper
1 1/2 lbs. plum tomatoes, halved lengthwise, seeded and squeezed to remove liquid
1/3 c. bread crumbs
1/3 c. Parmesan
1- 1/2 T fresh rosemary, chopped
1. Set oven to 450 degrees. Brush gratin dish with oil or spray with Pam. Scatter garlic in pan.
2. Place onion slices over the garlic. Drizzle with two teaspoons of olive oil and sprinkle with salt and pepper. Toss onions to coat. Bake ten minutes.
3. Meanwhile, mix the crumbs, Parmesan and rosemary in a small bowl. Slice the tomato halves lengthwise into 1/4″ wedges. Remove dish from oven and toss the tomatoes with the onions. Sprinkle with more salt and pepper, followed by the crumb mixture.
4. Return to the oven and bake 25 minutes.