Cook sides ahead of Thanksgiving to reduce stress
I don’t know about you, but I’m all about making homemade holiday meals as easy as possible. This year I’m trying something new — to cook side dishes in the days prior to Thanksgiving, since I’m the designated cook for the family, and to not spend all day in a hot kitchen.
Personally, I love caramelized onions because if you have the patience to do the low-and-slow method, it’s worth it, delicious, and very versatile. In my newest recipe creation, I take the concept of French onion soup — I mean, who doesn’t love this soup? — and put it on a crostini. This batch of caramelized onions not only can keep in the fridge for 3-4 days, but you can also use them in a stuffing, to top cuts of turkey, or to mix in with the family’s favorite mashed potato recipe.
Caramelized Onion Crostini
Ingredients:
• 5-6 small-medium yellow onions, julienned (thinly sliced), about 3-3 ½ cups
• 1 tsp. (up to 2 tsp. if you love extra spice) Humboldt habanero-mango hot sauce
• 2 garlic cloves, finely minced
• ½ lemon, zest and juice
• ½ tbls. extra virgin olive oil
• ½ tbls. balsamic vinegar
• 1 tsp. Kosher or pink
Himalayan salt
• 1 tsp. coarsely ground black pepper
• ½ tsp. white sugar
• French baguette
• Shredded parmesan cheese for topping
• Provolone cheese for topping
• Fresh flatleaf parsley for garnish
• Paprika for dusting on crostini
Directions:
In a large pot on medium-high heat, add julienned onions to the dry pot and drizzle onions with ½ tbls extra virgin olive oil, 1 tsp. salt and ½ tsp. sugar; cook for 25 mins., stirring occasionally. Lower burner temperature to medium-low and continue to cook the onions for another 25 mins., again, stirring occasionally.
Add minced garlic, hot sauce and black pepper and continue to cook for another 15 mins., stirring occasionally.
By this time, the onions should be golden brown with a natural sweet taste in each bite. Turn off the heat; add the balsamic vinegar; stir until everything is incorporated. Cover the pot and let sit for about 5 minutes.
Meanwhile, cut the ends off of the baguette and slice into thick slices; drizzle with a light layer of either olive oil or a small layer of butter; top with parmesan cheese and sprinkle paprika; toast in oven at 350 for 5 minutes.
Pull the cheesy slices of baguette out of the oven and top with a generous amount of caramelized onions; add slices of provolone on top of the onion mixture; put back in the oven for about 5 more minutes until all the cheese is melted.
Top with fresh herbs and serve to your hungry guests!