Mark Bittman: For a tasty topping, burn those onions!


	Mark Bittman: For a tasty topping, burn those onions!

Lexica

5-1-2009 3:40 PM

191 views

tags:

food, cooking, recipes, onions, lentils, rice

1 Comment |

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5-1-2009 11:39 PM

tanyamm

So true. Love onions done like that.

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/e6cfc60c-b871-4774-b162-ce67f5d26e9c/9841B574-87B1-42CC-A266-76D5CE7C5339/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://bitten.blogs.nytimes.com/2009/04/28/burn-those-onions/" href="http://bitten.blogs.nytimes.com/2009/04/28/burn-those-onions/" style="font-size: 11px;">bitten.blogs.nytimes.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://bitten.blogs.nytimes.com/2009/04/28/burn-those-onions/"><div align="center"><img src="http://content9.clipmarks.com/blog_cache/bitten.blogs.nytimes.com/img/C69CAE98-6AEF-45A2-B81B-7E882338784B" alt="crispy onions" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://bitten.blogs.nytimes.com/2009/04/28/burn-those-onions/">crisp, nearly-burnt onions are terrific with almost anything savory, but they are ideal with lentils and rice</blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://bitten.blogs.nytimes.com/2009/04/28/burn-those-onions/"><P>Crispy onions take half the time of caramelized onions, are less demanding, and are most useful as a garnish. Something happens when the onions blacken a bit, and it’s something good and unusual: they become super-sweet, yes, but also quite bitter, in a pleasant way. (If you really burn them they become inedible, so don’t go that far.) <SPAN id="more-1967"></SPAN></P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://bitten.blogs.nytimes.com/2009/04/28/burn-those-onions/"><P>Start with at least a medium onion per person; slice it. Put a splash of oil - doesn’t have to be olive – in a pan. Turn heat medium-high so the onions sizzle when they get in there; salt. Cook, stirring occasionally, until they begin to brown. Lower the heat a bit, but not much. Cook, stirring more frequently, until they are really quite shriveled and dry. Then cook a little more — until black spots begin to appear. Then stop. Total time, around 15 minutes, maybe 20. </P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://bitten.blogs.nytimes.com/2009/04/28/burn-those-onions/">serve on top of anything, but especially lentils and rice.</blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/9841B574-87B1-42CC-A266-76D5CE7C5339/blog/" title="blog or email this clip"><img src="http://content6.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>

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