The Best Deal in Town!

Friday, August 3, 2012

Sandwich Workshop: Roasted Onions

Sandwich Workshop, Reprised

Last week I blogged about how I had the honor and pleasure of teaching a Creative Sandwich Making Workshop at the Library, and this past week we enjoyed some of the leftovers which I want to share with you, inasmuch as that is possible in print? Okay, not exactly share, just share the recipe then.

So here goes, Roasted Onions from Tom Colicchio’s ‘wichcraft recipe follows.

As I suggested at the workshop, these are great to have on hand to add deep flavor to a variety of dishes. Add a spoonful to any soup that you’re heating up. Spread on a wrap, add last night’s leftover grilled vegetables, and maybe a little hummus – easy, and delicious for lunch. Add some to a turkey sandwich with bacon and avocado and heat until warm – amazing.

Top a hamburger or veggie burger for an added flavor boost. Serve as an accompaniment to grilled steak, with some steak sauce and freshly ground black pepper to zjuzz it up. Heat and serve as an appetizer on crusty bruschetta with some Parmigiano Reggiano shaved on top.

Eggs are a great mix with the smoky/sweet flavor of these Roasted Onions too –

my daughter Kate made up this combination: take a toasted English muffin (Thomas’ Light with high fiber) spread with Reduced Fat Laughing Cow Cheese, top with the Onions and a fried egg, add a slice of tomato and top with the other half of the muffin. Tastes super satisfying, and is less than 400 calories. Great way to start the day.

At the workshop last Wednesday, one participant said, “You just gave me a good idea, I could use up my onions that are starting to sprout .” Absolutely! Cook them up into Roasted Onions and that will give them at least another week, covered well and stored in the fridge.

Roasted Onions adapted from the book ‘wichcraft by Tom Colicchio

4 Tablespoons extra virgin olive oil

4 medium yellow onions, halved and cut lengthwise into 1/8 inch slices

2 Tablespoons chopped fresh oregano, or 1 Tablespoon dried oregano

Kosher salt and freshly ground black pepper

Heat a large skillet over medium high heat, add the olive oil, and onions, stirring well and continuously, adding in the oregano, and salt and pepper to taste. When the onions are well browned, turn the heat to low and cook until the onions are very soft, about 30 minutes. Use immediately or refrigerate up to a week or so. Yield: 2 cups.

So there you have it, my contribution to using up what you have, and making something in advance that will repay you in flavor rewards many times over. Thanks, Tom, and ‘wichcraft!

This book is in our Library today: our call number 641.84 COL, located in our Non-Fiction Collection in the Cookbook section. Take a look!

Diane Whitman

Reference Librarian

Leftover Lover

1 comment:

Anonymous said...

Thanks Diane! I got hungry just reading about those onions! I plan to go home tonight and cook up a few meals for the week using my onions-in-waiting.