I am thankful that, for the most part, Hubby and I have the same likes and dislikes when it comes to food.
I fully understand how lucky I am.
It’s our standard to say “No raw onions or tomatoes, please” when asked what we like. Which adds irony to the fact that after our wedding, the person who packed a meal for us from the buffet (that we never went through) packed a big tub of onions, a big tub of tomatoes, and a big tub of pico de gallo.
Which is tomatoes and onions.
But . . . hubby does love caramelized onions. Especially with fajitas. So, when making the second of my three-dinners-from-one-big-cooking-session meals, I add onions. Onions which add a nice flavor, but which I then pick out for the kids and me.
Over time and trial and error (and some Rachael Ray watching), I have learned to make what Hubby claims are some pretty good caramelized onions. I’ll have to trust him . . . because I won’t touch ’em.
Peel off the paper-ey outer skin. If unsure, peel more. Cut off both ends.
Slice the onion into thin strips. I don’t worry about prettiness since they’re going to cook down. Hurry . . . to keep from crying.
Heat oil in a pot that has a lid, and once it is hot, add the onions. I use about 1/4 cup of oil for a large onion.
Add salt. I usually add about 1/4 tsp for a single onion. This is the part I learned from Rachael. It helps draw out the moisture, and that’s what makes them soft. Stir them around, and put the lid on it over medium heat.
Keeping the lid on seems to help the cooking process, and it also keeps this from being quite such a tear-jerking experience.
Meanwhile, I get out my already-grilled chicken breasts and start slicing them up.
Every few minutes, I give the onions a stir, and check to see if they’re starting to brown. Don’t stir too often, because you want the ones on the bottom to start browning.
Can you see how the onion is starting to turn color? At this point, watch closely for it to get the point where you (or your husband) like your onions.
Once our onions look like this, I add the sliced, already-grilled chicken breasts, and stir them around with the onions until heated through.
Mmmm. I love fajitas.
And now our menu plan for the week:
Monday – Sausage and Potatoes with salad
Tuesday – Grilled chicken breasts, mashed potatoes and broccoli
Wednesday – Spaghetti
Thursday – Tator Tot Casserole
Friday – Out to Eat
Saturday – Homemade pizzas
I’ll be linking this up over at Orgjunkie.com for Menu Plan Monday.