A traditional dish, this is a tasty, easy preparation which can be had with rice or bread or as it is. Normally this is a breakfast dish which is made with hoppers and string hoppers. This is also a good accompaniment for rice and chapathis too.
Onions are indispensible part of Indian cooking. One can find onions in different forms in Indian cuisines. Saute, roast, fry, steam and caramelize are the common ways used apart from the raw form. Caramelizing the onions are a favoured way of cooking onions. These are used in curries, sweet curries, biriyanis mainly apart from garnishing and as flavor enhancers and thickening agent.
My hero for the recipe of the day is caramelized onions. I have got 100 tongues to speak about this great attribute of food. I love the caramelized onions. It just take the flavor of the food to another level. The texture, zest, sharpness all makes it a unique ingredient. When done in the right level, this can be used for any meal. My daughter and I simply have the caramelized onion as it is. You can also use them as a condiment, side-dish, an ingredient stirred in or lightly mixed-in or plopped on top. This gives you more flavor and a new look to the same dish.
Never think that these are specilaized for Indian cuisine only. Try piled high on sandwiches (especially good on a grilled cheese sandwich) a turkey sandwich or a burger. Serve along side or on top of beef, chicken, pork, fish and vegetarian recipes. Add to salads whether its pasta, potato, a green salad, spinach salad, kale salad, and adds a nice sweetness to bitter greens. Caramelized onions are so flavorful which is helpful if you are trying to enjoy more vegetables, especially on a low sodium diet. Add them to sauces. Serve over bruschetta, focaccia, even toast. Add them to omelets, frittatas, quiches, and scrambled eggs. Also, a great addition to savory tarts, casseroles, gratins and stuffings. You can flavor-up a baked potato, mashed potatoes, rice, risottos, pasta, quinoa, polenta, cornbread, scones, and make a dip. Of course add them to soups and stews like the famous French Onion Soup and the Lentil soup. There are endless possibilities.
There are many recipes for caramelized onions and most have salt and sugar added. I never added them, just took my time. It seems like most recipes take only 7-10 minutes, some maybe 20 minutes. To me these are more like browned onions which are flavorful but not truly caramelized onions, which usually take 40 minutes to an hour. These are not hard to make. They take some time but the flavor is worth it. Make plenty as they keep refrigerated about a week and can be frozen for about 3 months so you can always have some on hand. These can be made by deep frying or by shallow frying. Shallow frying takes more time but its worth it.
There are many varieties of onions including red, purple, white, green or spring, scallions, leeks, shallots and the most popular yellow (sometimes called brown) onions. They vary in size, color, the time of year they are harvested, and flavor.
In the US about 87% of the onions grown are yellow, 8% red and 5% white.
- Red onions- used mostly for their beautiful color, raw in salads, also grilled, roasted, charbroiled
- White onions- famously used in Mexican food, in salsas, salads, white sauces
- Yellow onions – most popular and used in just about everything and is the best choice for caramelizing.
If you don’t like onions or just want to try something different. Sweet onions are called sweet because they are not as strong and some varieties are eaten like an apple and even for an onion sandwich. When caramelized these give a different depth of flavor.
Some of the types of sweet onions are:
- Vidalia onions: Georgia
- Walla Walla: Washington
- Texas Sweet 1015’s: Texas (named for the date Oct 15th they are planted)
- Maui Onions: Hawaii
- Imperial Sweet: California
- Carzalia Sweet: New Mexico
- Osos: from South America are said to be the sweetest
- Red onions – are commonly thought of as sweeter but they can be very strong. Generally the flatter are sweeter than the rounder ones.
This egg roast is a simple dish which takes time for caramelizing the onions only. The ultimate flavor is of the caramelized onions which when done in coconut oil gives a sexy flavor which is hard to resist. This when combined with chilli emits a irresistible aroma and flavor.
Boil the eggs till medium done. Place in chilled water and ice cubes. When cooled, peel and keep aside.
Heat a pan with coconut oil. Add the sliced onions and green chillies.
Saute on medium low flame till caramelized.
Add the turmeric and chilli powders.
Saute till aromatic.
Add the boiled eggs and coriander leaves and integrate thoroughly.
Cook on low flame for 2-3 minutes.
Serve hot with carbs of your choice.