The women in my family are particularly fond of onions –
all varieties. It doesn’t matter how they’re prepared either – sautéed, boiled,
broiled, grilled, stuffed – or just plain raw.
grandmother. She was a master at making fresh red pepper paste that went into
just about everything, including this recipe.
Caramelized onions offer an amazing sweetness that
ultimately impart a most- tantalizing flavor to so many dishes.
|Caramelized Onion Relish|
Kosher salt, to taste
Eastern stores) diluted in 2 Tbsp. water (NOTE: 3 Tbsp. tomato paste with a dash of
paprika and/or cayenne pepper can be substituted)
1 Tbsp. olive oil
|Use a mandoline to evenly slice onions.|
over medium-high heat, stirring frequently, until they begin to turn golden brown. This will take about 12 to 15 minutes. Season with salt, to taste. (This helps to draw moisture from the onions which aids in the caramelization process.) Cook and stir for another 5 minutes.
|Onions begin to caramelize.|
|Red pepper paste mixture|
2. In a small bowl, blend together the red pepper paste, water, 1 Tbsp. olive oil, and seasonings. Add the mixture to the onions, stirring
occasionally; cook for about 3 to 5 more minutes. Adjust seasonings and add a bit more olive oil, if necessary.
for pasta. For an ultra -special treat, top a freshly baked lahmajoun with it, or slather it on a juicy lamb burger!