Today was a quiet and cool Canadian West Coast day so I decided to bake a ton of bread and also try out Homer's caramelised onions (http://homersworld.blogspot.com/) albeit with a few West Coast Canadian variations. Homer is a Tucson archeologist who's blog I have followed for a number of years now and since he lives in the hot Southwest of the USA where the sun is hot and intense and the light is demanding on the eye, so his recipes reflect this environment. His recipe here called for lots more sugar and vinegar and a little less onion but I adapted it to our more subtle light and super healthy Westcoast lifestyle. That said I would probably use at least a third less sweetness I used and maybe a quarter more onions next time. Even that said I think this is extremely tasty and a must for burgers and if you eat meat stuff it is a super taste enhancer. Thank you Homer.
Take 18 onions (next time use 24) and slice them up. Put them in a heavy bottomed pot with 3/4's cup of water, 3 teaspoons of Himalayan rock salt (otherwise just regular cooking salt), 1 cup of Maple Syrup and 1 cup of Demmarra brown sugar (use 1/2 cup next time).
Boil the lot with the lid on for at least 20 minutes. Then take the lid off and reduce for ages till the bunch is very reduced. Add 2 cups of Apple Cider Vinegar and reduce further till very very thick.
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| Canned onions with Walnut and Hemp Seed bread and Pumpkin and Hemp Seed Ciabatta Rolls. |
Prepare the canning jars, fill them and process for about 15 minutes. Tighten the lids and there you are.......ready to spoon onto vege burgers of various sorts, vege hotdogs, cheese crackers or if you are a disgusting meat eater your choice of dead animal.
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| Onion topping for black bean burgers with fried eggs and Mache, Pomegranate and sprout salad. |
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Delicious, you can also try balsamic vinegar which balances well with the maple syrup.I love using caramalised onions on piza
ReplyDeleteyum Colleen
Looks yummy. I assume that the vinegar makes the whole thing acidic enough to go with boiling water bath rather than pressure canning?
ReplyDeleteThe balsamic sounds great Colleen.
ReplyDeleteYes Doug it's all about acidity for preservation although the onions needed the vinegar taste to zing them up a bit to be really yummy. Cleanliness is essential always when preserving stuff as you know with your cheese making...........I'm going to make some Riccotta today.