Scott and I have schedules that mean during the workweek we only cook dinner together about two times a week. This makes it impractical to keep a lot of fresh food in our fridge (cleaning it out got depressing, so many unidentifiable items) so we tend to pick something up to cook earlier in the same day. To make it even easier I’ve been figuring out what half-prepared foods to keep in the freezer. For whatever reason if I made something complete (say lasagna) and freeze it we never seem to actually eat it, we prefer to make something we are craving so having components that will cut down on dirty dishes and chopping time have been making a big difference. It nearly makes me feel like I’m qualified to be an adult.
I’ve mentioned a few things I keep in the freezer before — kale, bacon layered so it’s easy to just grab a few slices, bolognese sauce — and the latest staple I’ve added is caramelized onions. I use the recipe from Tea and Cookies which mostly calls for “time, patience, and faith” which isn’t an exaggeration. The first time I caramelized onions I had to restrain myself from them off the stove too early. They need to be nice and dark:
Image by Tara Austen Weaver, Tea and Cookies.
Basic technique: two sliced onions in a 10-inch pan, 1/4 cup olive oil, medium high heat, stirring every five minutes and patience. It will take about 30 minutes. For a more detailed description go read the entry at Tea and Cookies and follow her tip about slicing bits a little thicker than others. I let these cool, put them in ziplock bags pressed flat and freeze them. Then I break off a tablespoon or so as I need it.
So far we’ve mostly been using them in egg dishes. For the omlette pictured above I used mushrooms, spinach and goat cheese left over from a salad with some of the caramelized onions to create a way more delicious breakfast than I usually have. Tara describes caramelized onions as the bacon of the vegetarian world, they are smoky and salty and add a hit of flavor whatever you add it to. And people, yum. Also, having them on hand will make you feel like a genius.