Friday, April 12, 2013

onions, they are so versatile, make caramelized onions for example, and DO NOT add sugar of honey..... just let the natural sugars in the onions caramelize.  fry them slowly, slowly, and long, for 30-45 minutes on a low flame, then see what happens..... it's so miraculous, how a flavor develops. combine them with the first green leaves you can pick, young dandelion leaves and you're in heaven, i'm not exaggerating!

2 large onions
2 hands full of freshly picked young dandelion leaves, or buy frisée
olive oil
1 garlic clove, crushed
salt & freshly ground pepper
a squeeze of lemon

cut the onions in half and slice them thinly, as even as possible
heat the oil in a large frying pan with a thick bottom and fry the onions on a very low flame until a rich  brown color, occasionly stirring to prevent from burning, for 30-45 minutes.
sprinkle with salt and pepper and set aside.
heat some olive oil in the same pan, add the dandelions leaves with the garlic and cook for a few minutes on a medium flame, stirring with a wooden spoon, until the leaves are wilted, add salt and pepper and a squeeze of lemon.
spread the dandelion leaves out on a flat plate and cover with the caramelized onions.
serve as a starter with other mezze, or as a side dish with roast lamb.

recipe: leonoor ottink

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