Broccoli with Caramelized Onions
Sometimes the simplest dishes are the best. That said, I would not say that making caramelised onions is the simplest thing. They're not difficult to make, but they are relatively time consuming, taking well over an hour to reduce the onions to melt-in-your-mouth sweetness. Rachael says that they freeze well, but I've never been able to resist them for more than a few hours. The house smells so amazing as they cook that it really gets me in the mood to eat them. Caramelised onions make a great addition to just about any meat, vegetable or rice dish. They can enrich simple dishes like mashed potatoes and add a surprising twist to pasta dishes.
I followed Rachael's method, taking about 2 hours instead of three to cook the onions, steamed the broccoli and tossed them together with some pine nuts, balsamic vinegar, salt and pepper, just like EatingWell recommended in their recipe for this dish.
While I was rather indifferent to the balsamic vinegar's presence - perhaps I should have used a better one - I loved the broccoli with the onions. The crunch of the greens with the added flavor of the onions almost makes this elegant, which is pretty unusual for a dish of broccoli. The pinenuts were a nice touch, too. Mine were toasted, but next time I'll look for salted ones to add a bit more interest to them.
Broccoli with Caramelised Onions
(from EatingWell's recipe)
2 onions, peeled and sliced very thinnly
1 tsp oil
1 tsp butter
4 cups broccoli florets
1/4 cup toasted pinenuts
2 tbsp balsamic vinegar
salt and pepper, to taste
In a medium sized sauce pan, heat oil and butter over medium high heat and add the onions and a bit of salt. Once onions are coated with butter and oil and are beginning to soften, reduce heat to medium-low. Stirring occasionally, cook until onions are very soft and golden brown, about 2 hours.
While the onions cook, heat a big pot of water, salted, to boiling. Add broccoli and cook until just tender, about 5 minutes. Drain and rinse with cold water.
Toss onions and broccoli with the toasted pinenuts, balsamic vinegar, salt and pepper.
Serve warm or at room temperature.
Serves 4-6, as a side.