a recipe for delicious living
Sweet & Sour Red Onions
(February 5, 2008)
...submit your question to Lauren!
Jacqueline asked Lauren:
This is your fellow "Gazette columnist," Jacqueline Plumez (the Career
Doctor), with a question for you. Someone gave me two jars of Balsamic
Sweet Onion Jam and I have no idea what to do with this stuff. Put it
over cream cheese with crackers? Put it on top of chicken cutlets and
bake them?? Any ideas would be appreciated.
So good to hear from you!! As far as how to use your gift of Sweet Onion
Jam, without having tasted it, I would guess that spooning some on top
of slices of hot Garlic Toasts, would be great. I would put an undercoat
of goat cheese (on top of the toast and under the jam) which I think would
be more interesting-tasting than plain cream cheese. Personally, I love
to make a table condiment, using red onions, butter, brown sugar and vinegar.
It's delicious, really easy and fabulous on top of garlic toasts, on burgers,
or on chicken fajitas, etc. So, when your jam is all used up, I hope you'll
try this wonderful recipe for my Sweet & Sour Red Onions.
Sweet & Sour Red Onions
Yield: about 1½ cups, serves 4
If it were up to me, I'd park a bowl of these cooked onions on
the table every night. In addition to tasting great piled over a simple
burger, they're wonderful with grilled chops, in omelets or even as a
filling for grilled cheese sandwiches. They're also great with cooked
sliced boneless steak and chicken, all wrapped in warmed flour tortillas.
For the onions:
- 3 tablespoons extra-virgin olive oil
- 2 large red onions, sliced through the stem end into thin strips
- 1/4 cup red wine vinegar or balsamic vinegar
- 2 tablespoons light brown or granulated sugar
Heat a 12-inch, heavy-bottomed, deep-sided nonreactive skillet
over high heat and, when hot, add the olive oil. When the oil is hot,
stir in the onion strips and cook them, until softened, 3 to 5 minutes.
Add the vinegar and sugar, tossing well to combine. Continue to cook the
onions, over high heat, until tender and the vinegar has been totally
absorbed by the onions, 5 to 7 minutes. Reduce the heat to medium and
cook the onions, stirring frequently, until the sugar has begun to caramelize,
clinging to the onions, giving them a very enticing golden color, without
allowing the onions to burn. Transfer the onions to a bowl and serve them
either hot, warm, or at room temperature.
Time Management Tips:
- The onions can be sautéed
several hours ahead and kept at a comfortable room temperature, loosely
covered. If you'd like to serve them hot, reheat the onions gently,
either in the microwave or on the stove, over low heat.
Yield: 6 to 9 slices
These are my accompaniment to cheese, spreads, soups and salads. The
sliced bread can be seasoned a day ahead and kept chilled, on its baking
sheet, covered with plastic wrap. These are just delicious.
- ½ cup extra-virgin olive oil
- 4 large cloves garlic, minced or pressed through a garlic press
- Freshly ground black pepper to taste
- ½ teaspoon crumbled dried oregano
- 1 tablespoon chopped fresh flat-leaf Italian parsley or fresh basil leaves (optional)
- 6 to 9 slices crusty Italian bread (preferably with sesame seeds
- ½ cup freshly grated Parmigiano-Reggiano cheese
1) To prepare garlic oil: In a bowl combine
olive oil with minced garlic, pepper, oregano and parsley or basil, if
2) To prepare garlic toasts: Brush each side of the sliced
bread with the seasoned oil and sprinkle lightly with freshly ground black
pepper. Place slices on a shallow baking sheet and, sprinkle tops only
with grated Parmesan cheese. Broil bread until golden on both sides, turning
once (after turning the toasts and toasting the second side, return to
the other side so the cheese-side doesn't stick to the sheet). Serve hot.
Questions for Lauren Groveman's Kitchen:
Lauren Groveman recipes have been featured
in many national magazines and local newspapers. Her books "The
I love to Cook Book: Rediscovering the Joy of Cooking for Family and Friends"
and "Lauren Groveman's Kitchen, Nurturing Food
for Family and Friends" are available through
For in depth information on Lauren Groveman as a writer, teacher, TV &
radio host, as well as her recipes and cooking tips visit her website at
Lauren is a Larchmont resident. She is happily married and
blessed with three wonderful children.