Onions

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We are a young, newly married couple…on a b.u.d.g.e.t. If you look around a bit, onions are economical and often easy to buy from a local supplier (though we don’t buy organic). I always have them on hand and I often buy in bulk. A little goes a long way when it come to these guys and flavour. Onion-farmer-friend’s of ours said that a bag of onions, if kept in a cool, dry place (even in the fridge) can last up to six months.

My favorite (aside from the mirepoix that is often used in every day cuisine) is to go-to-town, caramelizing them away. Oh boy. All it takes is a little time (and butter or olive oil) and this vegetable is transformed!

These days, these are our most frequented recipes using caramelized onions:

French Onion Soup (This is one of three recipes I tested this fall-it’s a winner)

Philly Cheesesteaks (For that treat)

GP’s White Bean Soup w/ Kale

 Pizza (We almost always do the following: Red sauce, goat cheese, caramelized onions. And. thats. it.)

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