Over the years, I have watched very few cooking shows, tend to buy cookbooks from the same few authors and am not familiar with the most famous celebrity chefs-too much information. In fact, bordering on overload. My mind can only handle so much information. Dave Liske, a longtime friend from high school, author and very knowledgable foodie, posted a photo of Gordon Ramsey last week and although I have heard of Gordon Ramsey, if I encountered him at Kroger, I’d have no idea who he is. My comment/response on Dave’s post, which was food related, “I’m with the guy in the photo,” which was Ramsey.
However, a new chef I have discovered on Instagram who is very informative and fun to watch, Christopher Kimball of Milk Street who has a food and cooking website/platform. His delivery of information is straight forward and very descriptive. Last week, he posted this recipe, I made it and realized we had had it in a small restaurant on the Amalfi Coast several years ago. He said that he first had it in Altamonte Italy. “Algrodolce” is an Italian word for a “sour / sweet/ bittersweet” taste. You cook the purple /red onions for a total of about 15 minutes. That’s all. This dish could be considered a condiment for seafood, chicken or pork tenderloin accompaniment, served on a happy hour platter/charcutterie board or served along side a dish like Ratatouille in French cooking, Caponate in Italian cooking - both of these dishes make use of the freshest vegetables of the garden, like eggplant, onions, zucchini, tomatoes and garlic. Add a good rustic bread- try my Rustic Homemade Bread here on the website-and you have yourself a lovely alfresco meal of the freshest most flavorful vegetables.
I Served this last week alongside a Mediterranean Chicken Dish, Chicken, Orzo & Spinach Casserole, also a previous Marvelous Monday. Here you go, something simple, something good…It cooks up quick…Delicious!
Algrodolce Onions Recipe
Ingredients
-3 Tablespoons extra virgin Olive Oil
-2 large purple onions sliced in half moons (approx. 1 1/2 pounds)
-1/2 cup packed light brown sugar
-1 cup red wine vinegar
-1 teaspoons Kosher salt
Method
-In a 12 inch skillet, combine and saute olive oil, sliced onions, brown sugar and red wine vinegar.
2. Cook uncovered over medium high heat for about 15 minutes. Stir occasionally until the onions are almost dry and the onions are somewhat softened, not ’jammy’ soft.
3. Let mixture cool. Cover and store in an airtight container (I prefer a glass container.) for up to a week in the fridge. Pull out and use as needed. This will be on hand in our fridge often. if this is your kind of food, you won’t be disappointed.
