Kathy Maister's Start Cooking

Frying Onions

print recipe card posted in Vegetables and Beans, Vegetarian by Kathy Maister
Difficulty:

Frying onions inevitably results in someone saying “what smells so good”?

I’m going to show you how to fry onions two ways. First, we’ll fry (or “sauté”) the onions very quickly on a high heat. Second, we’ll “caramelize” the onions, which means frying them very slowly on a very low heat.

Sauteed Onions & Caramelized Onions

Sautéed onions have a slightly crispy outside and a very soft center. Caramelized onions are very soft and very sweet. You don’t need to add anything to make them sweet, since the natural sweetness of the onion develops through the slow cooking process.

This post is going to be a slightly longer than normal, since I am going to be showing you two different techniques.

Both approaches to cooking the onions require the same ingredients to start: – onions, butter, olive oil and salt and pepper.

For 2-to-4 servings of the sautéed onions you will need:

  • 2 Tablespoons of olive oil, butter, or a combination of both
  • 4 medium onions
  • Salt and Pepper

I have already discussed how to peel an onion, as well as how to slice an onion. Because we are slicing so many onions you may want to stick them in the refrigerator for about 20 minutes before you start peeling and slicing them. That way, they won’t bother your eyes as much.

Using a sharp knife, slice the onions into ¼ inch, or smaller, slices.

Melt the olive oil or the olive oil & butter combination, in a very large fry pan over medium high heat. Be careful not to burn the butter! If it starts to smoke, turn down the heat!

Add the onions.

Quickly cook the onions, moving them around the pan with a wooden spoon or spatula. It should take no more than 10 minutes at the most for the onions to get nicely browned.

These onions are great on hamburgers, steaks, mashed potatoes or just as a delicious side dish.

How to Make Caramelized Onions

To make caramelized onions you will need time but not a tremendous amount of cooking skill. You will also need:

  • 2 Tablespoons butter
  • 2 Tablespoons of olive oil
  • 3 pounds of onions
  • 1 teaspoon salt
  • ½ cup of dry white wine or water
  • Grated Parmesan Cheese

By the time you finish caramelizing the onions they will have cooked down to about half their size.

Peel and slice the onions.

In a really large fry pan melt the butter and olive oil over really low heat. Add the onions to the pan

Sprinkle on 1 teaspoon of salt.

Cook the onions over the lowest heat possible for about 1 hour. (Yikes! That’s a long time!) Don’t be tempted to increase the heat. You can not speed up this process. Over the course of 1 hour they should not turn brown. Be sure to give them an occasional stir. This is what they will look like after 15 minutes of cooking.

This is after 30 minutes of cooking.

This is after 45 minutes of cooking.

After about one hour increase the heat to medium and cook, stirring constantly, until the onions are well browned. That could take another 25 minutes. There will be a lot of brown bits stuck on the bottom of the pan. Those bits are full of flavor. To get them off the bottom of the pan and incorporated into the onions turn off the stove and pour ½ cup of dry white wine (or water) into the pan.

After the wine is added turn the stove back on. This will ensure the alcohol doesn’t catch fire and flame up.

The wine will dissolve all the bits and make the onions even darker.

Now remove them from the heat. Add salt and ground pepper and even a sprinkle of grated Parmesan cheese.

Caramelized onions are great on their own or can be added to stews and sauces.

Enjoy!

Adapted from: Joy of Cooking

Sauté Onions Ingredients:

(2-4 Servings)

  • 2 Tablespoons of olive oil, butter, or a combination of both
  • 4 medium onions
  • Salt and Pepper

Caramelized Onions Ingredients

(makes about 4 cups)

  • 2 Tablespoons butter
  • 2 Tablespoons of olive oil
  • 3 pounds of onions
  • 1 teaspoon salt
  • ½ cup of dry white wine or water
  • Grated parmesan cheese

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Pasta Sauce – Marinara

print recipe card posted in Main Dishes, Soups, Salads, Sides and Sauces, Vegetarian by Kathy Maister
Difficulty:

This is a very basic (and quick!) tomato sauce that takes very little time to cook and can be made ahead of time and frozen. It can be used with any pasta dish or in lasagna.

You will need the following ingredients to make this Marinara Sauce recipe:

Be sure to get both the onion and garlic chopped before you turn on the stove.

You’ll need about 1 cup of finely chopped onions for this recipe. Two small or one medium onion should do the trick.

Peel and mince 4 cloves of garlic. That’s a lot of garlic, but it does get cooked, so it’s not going to be too strong.

Fresh basil is essential for this recipe. Nowadays, most grocery store carry fresh basil year-round. You can wash it the same way you wash lettuce. Pull the leaves off the stem and throw the stems away.

Put the basil and the canned tomatoes, with their juice, in a blender and puree everything until almost smooth. Set the tomato-basil puree aside.

(As I filled the blender I thought, YIKES, this is way too full! With my hand pressed firmly on the lid of the blender I pressed the puree button. I was very lucky that my kitchen did not end up covered in tomato sauce. Next time I would puree this mixture in two batches!)

Heat ½ cup of olive oil in a large, heavy saucepan over medium heat.

That does sound like a ton of oil, but believe me it works. It gives the sauce a full, rich flavor.

Add the onions and garlic and cook until very tender, about 12 minutes.

The onions should not get browned. This is what they should look like after 12 minutes.

Stir in the tomatoes and basil that you pureed in the blender and 1 teaspoon of oregano plus 1 teaspoon of sugar. (Don’t skip the sugar. It helps balance the acid in the tomatoes.)

Bring the sauce to a simmer over a medium-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally. This will take about 10 minutes.

Give the sauce a taste. You may need to add about ½ -1 teaspoon of salt and several grinds of fresh pepper.

The sauce can be made 1 day ahead. If you are storing it for future use, cool the sauce, then cover and refrigerate it. Gently re-heat sauce over medium heat before using it.

If you are going to be freezing this sauce, use small containers that would be enough for 1-2 serving.

Be sure to spray your plastic containers with cooking spray first so they don’t get stained by the tomato sauce.

(For more basic pasta sauce recipes, be sure to check out my Tomato Sauce Video or my Turkey Sausage Sauce photo-tutorial.)

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Turkey Sausage Sauce

Enjoy!

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Chicken Parmesan

print recipe card posted in Main Dishes by Kathy Maister
Difficulty:

Chicken cutlets are great as is but if you want to turn them into a real feast try making Chicken Parmesan.

Once you have mastered making chicken cutlets, there are just a few extra steps and ingredients needed to make chicken Parmesan.

First, preheat your oven to 350 degrees. Then make the chicken cutlets according to my video. When the chicken is all cooked take it out of the frying pan.

Set the cooked cutlets in a baking dish big enough to lay them flat in a single layer.

Using a spoon put about 1 cup of your favorite spaghetti sauce around the cutlets.   You can make your own spaghetti sauce from scratch or use a jar of spaghetti sauce.  I don’t like to drown the cutlets in sauce. You can always add more later if you want.

Top with 8 ounces of shredded mozzarella cheese.

You can buy pre shredded Mozzarella…

Or fresh Mozzarella and shred it yourself.

Sprinkle 1/4 cup of parmesan on the top.

The Chicken Parmesan is now ready to pop it into a 350 degree preheated oven for about 25 minutes.

When the cheese is all melted and bubbly it’s ready to serve with some spaghetti.


Enjoy!

P.S.

Vegetarians might like to try Eggplant Parmesan instead!

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Cheers!
Kathy

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