Kissed with Garlic

I’m not sure if more people go to the Middle East in Cambridge’s Central Square for the food or the live music, but for me, the draw to the night club and restaurant was always the whipped garlic. They serve it in a miniscule bowl, smaller than a saucer, with triangles of pita, served in a small wicker basket, on the side for dipping.

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I think the owners are Egyptian – they also make a terrific fool – but it took me years to learn that the zippy sauce I craved was actually Lebanese. It’s called toum and if you go into, literally, any Lebanese falafel and shwarma shop it will be an option next to the tahini sauce as they build your dish. Toum was once described to me as a “very strong kiss of garlic,” by another Lebanese restauranteur.

And even though I have spent hours of my life thinking about this sauce, it wasn’t until this winter as I stockpiled garlic from my Winter CSA that it ever occurred to me that I could skip the lines and make my very own jar of toum. I should add the reason I had so much garlic on hand is because I was sent an Israeli product, Dorot, which packages frozen cubes of garlic, ginger and a few other herbs, and has simplified my life so much. Making a soup and want some garlic? Putting together a curry and you want a ton of ginger and garlic? Toss in some frozen Dorot cubes. They are a life changer. But that means my garlic pile on the counter kept on growing and I barely touched it.

 

 

20180129_081217.jpgIt wasn’t until I got the February Bon Appetit that I finally made my way to the kitchen. I ended up using an amalgam of recipes, rather than the one in the magazine. The best advice I’ve read about making this sauce is to put your bottle of oil in the fridge while you prep the garlic, which takes time because you really want to remove any green stems as that will cause your dip to be bitter. Trust me, I’ve had bitter toum and it really was awful; definitely take the time to clean your garlic thoroughly. The recipes also warn that this is an emulsion, so go s-l-o-w-l-y when adding the chilled oil. It’s best done in a food processor.

This made a canning jam jar of the sauce, and I put it on everything while it lasted in the fridge. It’s great on roasted potatoes — and roasted sweet potatoes. I spread it on Friday night challah, dolloped it in red lentil and potato stew, and even used it as a dressing on salad greens.

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Although the recipe calls for 4 cups of oil, I think mine hit the right consistency, like a thin mayonnaise, before I poured in 2 cups. They say it lasts up to 4 weeks in the fridge, but trust me when I say you’ll use it up long before then. 

Toum (Lebanese Garlic Sauce)

Put your bottle of oil into the fridge as you gather the rest of your ingredients and prep the garlic

Ingredients

Up to 4 cups grapeseed, avocado or extra virgin olive oil

½ cup of peeled garlic cloves

Juice of 1 lemon, divided

½ cup of ice water, divided

Kosher salt

Directions

Before you begin, place your oil in the freezer or refrigerator so that it is chilled, but still liquid. While the oil chills, remove the ends from your garlic cloves, split them in half and remove any green layers from inside.

In the bowl of a food processor, combine garlic cloves, a hefty pinch of salt, juice of half a lemon, and 1/4 cup of the ice cold water.

Process until smooth, then stop and scrape the sides of the food processor with a spatula.

Turn the food processor back on and drizzle the chilled oil through the top as SLOWLY as possible, one cup at a time.

Scrape down the sides of the food processor as necessary. Be sure that your processor does not get too hot, as this can cause your sauce to separate.

Juice the second half of the lemon, and add the rest of the ice water.

 

Add oil until you’ve reached the texture you desire. The final result should resemble a thin mayonnaise. Store toum in an airtight container in the refrigerator for up to four weeks, although it will be long gone before then.  

 

Apply to everything.

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Spilt Milk

And so we learned during our December break that one really can cry over spilled milk, because that’s exactly what Lilli did as soon after she spilled milk all over my laptop. I’ve been computerless since the day after Christmas, which has meant no blogging, for Cheap Beets or Hebrew school.

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Still, we’ve needed to eat, and my kitchen didn’t shut down during this long pause. Nope. We’ve roasted watermelon radishes and drizzled herbed green tahini sauce on top. Roasted sweet potatoes have been dipped in a Greek yogurt dip, spiked with garlic and lemon. I’ve gotten into lentils, and engineered a potluck salad of lentils, roasted beets, red onion, dried cherries, feta and a sweet balsamic dressing. And, oh, my, we made a marvelous and moist carrot cake that had nearly a pound of of dried cranberries, golden raisins, coconut and pecans.

I am pretty sure that all these dishes, and many more, have been documented on my Instagram feed. But one of my baking feats, a chocolate beet cake with chocolate orange glaze, seemed to garner the most likes, oohs, and aahs. It was from a library book, Home Grown: Cooking from My New England Roots by Matt Jennings, which I borrowed based solely on the title of the book. I hadn’t recognized the author’s name at first, but as soon as I opened it up I realized this was that Rhode Island chef that made his way to Boston. Although I’ve never eaten at any of Matt Jennings’ restaurants, the amount of praise food writers have bestowed upon him in the past few years made me quite excited to read the book, based on title alone. Rich tells me he was on Radio Boston last week.

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And it was in this recipe about beets that had me nodding enthusiastically in agreement:

Beets are one of those ingredients that are perpetually in season in New England. We see them toward the end of summer, all through the fall, and into winter, with a spring variety poking through the cool earth in early April as well.

I mean, not only have I named my food blog after the rosey root, but we basically eat what the farmer digs up every week, and beets make a perpetual appearance in our CSA.

The recipe is a simple one; I don’t think the girls budged from their Bubble Guppies episode while I whipped it up in the kitchen. Because I am me, I already had roasted beets awaiting in the fridge. I actually skipped over his directions on how to roast beets because his oven is much too cold (325F). I’ve found you need at least a 400F oven to soften them.

With fresh orange zest in the glaze I’ve found this to be a perfect example of a winter cake. I hope you like it. We certainly have.

Chocolate Beet Cake with Chocolate-Orange Glaze

Chocolate and beets are a natural pair. The earthiness of the beets contrasts with the richness and sweetness of chocolate. The milk chocolate frosting on this cake is laced with orange zest – orange tastes great with both chocolate and beets…

Makes one 10 ½-inch bundt cake; serves 12.

For the cake:

Unsalted butter, for greasing

1 pound red or golden beets, roasted

1 tablespoon extra-virgin olive oil

Kosher salt

1 ¾ cups all-purpose flour, plus more for dusting

2 cups sugar

¾ cup unsweetened Dutch-process cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 cup buttermilk

2 eggs

½ cup canola oil

1 teaspoon pure vanilla extract

For the glaze:

6 ounces good-quality milk chocolate, chopped

½ cup heavy cream

Zest of 1 navel orange

1 tablespoon extra-virgin olive oil

Pinch of kosher salt

Flaky salt, such as Maldon, for garnish

Make the cake:

Preheat oven to 350F. Grease with butter and flour a 10 ½-inch Bundt or 10-inch angel food cake pan.

Peel your roasted beets and put them in a food processor; process until smooth. Measure the beet puree and set aside 1 ¼ cups (10 ounces); reserve any remaining beety puree for another use (it can be combined with ricotta or goat cheese and used as a sandwich spread).

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and 1 teaspoon kosher salt. In a separate bowl, whisk together the buttermilk, eggs, canola oil, vanilla and beet puree. Stir the wet ingredients into the dry ingredients and mix until well combined. Transfer the batter to the prepared cake pan and bake until a tester inserted into the center of the cake comes out clean, 55 to 60 minutes.

Transfer the cake to a wire rack and let cool in the pan for 15 minutes, then turn the cake out of the pan and let cool completely on the rack.

Make the glaze:

Put the chocolate in a bowl. In a small saucepan, gently heat the cream to a bare simmer. Pour the cream over the chopped chocolate and add the orange zest. Let stand for 10 minutes, then gently whisk until smooth. Whisk in the olive oil and kosher salt.

Set the cake (still on the wire rack) over a rimmed baking sheet. Pour the glaze over the cake and use an offset spatula or spoon to spread the glaze over the top and sides of the cake, letting the excess drip off. Garnish with a sprinkle of flaky salt.

Oops.

 

20171210_144218.jpgAnd sometimes you have such an overwhelming week that you accidentally email your food blog subscribers the newest Hebrew School post. My apologies for my subscribers, all 17 of you, half of whom are related to me, for the error. But now you know why posts this season have been fewer; it’s because I’ve been working a second job and tending to a second blog for it.

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Also new this season: we’re using a Winter CSA. The vegetables were so extraordinary from our summertime CSA at Mountain View that we decided to do their Winter CSA, which is biweekly. They promised more than 30 lbs. of root vegetables. I wasn’t expecting nearly 15 lbs. each of carrots, sweet potatoes and potatoes. But sometimes you’ve just got to go with it.

Not that I’m complaining, but I did turn to Facebook last month in hopes of some new carrot ideas. My two best takeaways were roasting them with honey and lots of Aleppo pepper, then drizzling yogurt and sprinkling fresh mint on top. The second was this carrot bread that a Boston friend, Amy, posted straight to my page. She has always served me top notch baked goods, so I took notice and got out the food processor that same night.

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This carrot bread is reminiscent of carrot cake, my favorite cake, so that’s a good thing for me. It’s made with oil, making it dairy-free. If you use Earth Balance to butter the pan it stays that way. It’s great sliced in the morning, with maybe a swipe of cream cheese or butter, but it’s great plain, too. It freezes like a dream. I served this alongside some dried cranberry cream scones, jelly doughnut muffins and cut up pineapple for the parent coffee schmooze at services yesterday morning, and it was very much appreciated.

20171120_201224.jpgThe recipe makes two loaves which means one automatically goes into the freezer. Bake this tomorrow and have one at the ready when friends stop by unexpectedly.

I’ll be back soon with a kale recipe for Chanukah. Yes, really.

Carrot Bread

4 eggs

2 cups sugar

1 ¼ cup oil

3 cups flour

2 teaspoon baking powder

1 ½ teaspoon baking soda

¼ teaspoon salt

2 teaspoon cinnamon

2 cups finely shredded carrots

Beat eggs, add sugar, beat, add oil. Beat. Stir in dry, mix until smooth. Stir in carrots. Bake at 350F for 1 hour until toothpick comes out clean.

Easy As Pie

We live in walking distance of the Florence Pie Bar, which is so quaint and hip and perfect that NPR featured it in their story last month about how hip and full of Hygge pie has become. As adorable as the shop is, with its orange door and seating area the size of a postage stamp, the $5-a-slice price tag keeps our visits infrequent. Lots of people do go; some people hang out there. Just not us.

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Still, I follow them on Instagram and last February, when they posted a peanut butter pie topped with a crown of fudgy chocolate, I picked up Lilli (who is perfectly capable of walking) snapped her into her car seat, and zoomed over. You know how I am about the holy marriage of chocolate and peanut butter. The slice was amazing, but that’s the one and only time I’ve been.

But with their slices in my feed, I get a challesh, a hankering, for pie pretty regularly. So when I was flipping through What Can I Bring? Southern Food for Any Occasion Life Serves Up, by Today Show regular Elizabeth Heiskell, I was stopped in my tracks by the Peanut Butter-and-Banana Pudding recipe. Inspiration struck: What if I took just the peanut butter mousse part of the recipe, made myself a pie crust with all the leftover Graham crackers I had in the house from Sukkot art projects, and topped it with ganache? I mean, that’s what cooking and baking is all about, right? Inventing, and reinventing and borrowing, and building off a great idea.

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So that’s exactly what I did. After consulting with Sylvie and my mother who both agreed there needed to be a layer of ganache in between the crust and mousse, to prevent the pie from getting soggy. And it was glorious! Just glorious! Sylvie has been given explicit instructions to serve this at my shiva if I go first (hopefully a very long time from now.) It’s a very rich pie, so a thin slice is all I need to get my fix.

This is a dead simple recipe which takes minutes to put together. You honestly don’t need fancy chocolate for the ganache; I just used the chocolate chips I keep in my freezer. The ratio of heavy cream to chips was 1:1 so it made for a very thick layer – key for me because I do love that combination of chocolate and peanut butter. I have no allegiance to peanut butter brands, but for this recipe don’t use the natural stuff.

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We still have tons of Graham crackers leftover, and I’m still creating new pies. I made this lemon pie that I’ll share with you soon. That was even easier to make, if you don’t think you’ll get sick of eating pie. I don’t think I will!

Buckeye Pie

First, make your Graham cracker crust:

Ingredients

1 sleeve Graham crackers, broken

4 Tablespoons unsalted butter, melted

¼ cup light brown sugar

Directions

Preheat oven to 350F.

In a food processor, pulse the graham cracker into crumbs. Add the melted butter and light brown sugar until crumbs are moistened. Press the crumbs evenly into a 9-inch glass or metal pie plate. Bake the crust for about 10 minutes, just until lightly browned. Let cool.

Make the Peanut Butter Mousse

Ingredients

3 cups creamy peanut butter

8 ounces (1 cup) butter, softened

1 cup (about 4 ounces) powdered sugar

Directions

Beat the peanut butter and butter with an electric mixer on medium high heat until smooth, about 2 minutes. Reduce the speed to low, and slowly add powdered sugar, beating until smooth.

Make the Ganache

Ingredients

1 cup heavy cream

1 cup chopped chocolate (chocolate chips are fine by me)

Directions

Bring heavy cream to simmer on stove top, stirring occasionally, for about 5 minutes. Turn off heat

Add chocolate chips to the cream. Let them sit, undisturbed, for 5 minutes.

Stir. It will turn velvety. Let cool slightly.

Assemble the Pie

Once your pie crust has cooled down, pour on a thin layer of ganache. Let cool. You should still have ¾ of the ganache left.

Once the ganache has cooled, spread all the peanut butter mousse on top of the chocolate layer, and spread evenly with a spatula.

Pour the remaining ganache on top of the peanut butter mousse.

Place in fridge to firm, about 2 hours.

 

 

 

 

The Mighty Eggplant

 

Israeli food is having a moment. There, yes, but also here. There is (or was) James Beard award winner, Shaya, in New Orleans, the Tatte empire in Boston, not to mention Einat Admony in New York City. And of course, across the pond, Ottolenghi. But maybe the biggest name in American-Israeli food right now is Philadelphia’s Michael Solomonov. Rich and I have been following him since we went to Zahav back in 2010. When we went to Philadelphia for vacation this summer, we ate at his hummus bar Dizengoff with Sylvie and Miriam and Leo, after watching the eclipse at the Franklin Institute. And we brought pretty much everything on the Federal Donuts’ menu to my dear friend Carly’s in the Philly suburbs. (Rich lost his mind when he discovered that she lives three blocks from Tired Hands brewery.)

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So when I read that Solomonov had a documentary about Israeli cuisine on Netflix, it zoomed to the top of our watch list. (Yes, even over the new season of Crazy Ex-Girlfriend; don’t worry, we’re caught up.) But the documentary, In Search of Israeli Food, is Solomonov’s very personal tour of Israeli cuisine. He visits some of the big chefs, farmers, and producers in Israeli food now. It also had a fair amount about the history of Israeli food, which we found fascinating.

One of the debates among the talking heads near the beginning of the movie was, is there even such a thing as an Israeli cuisine? The country, after all, is only 65 years old, and over that time it’s been melding together the existing cuisines of the region with everything that the Jewish diaspora brought back as they migrated there: from Sephardi nations like Iraq, Syria, Turkey and Yemen to Ashkenazi Central and Eastern Europe.

The film does a good job of covering all these different strands, although we detected a preference for super-local approach of the chefs featured early in the documentary. But having eaten at Solomonov’s restaurants, it was very interesting to see the original influences that he is referring back to.

There’s a great scene where Solomonov visits an established Israeli chef at home, who starts charring an eggplant on a burner almost as soon they come into his kitchen. “It seems like so many Israeli recipes start with a burnt eggplant,” Solomonov quips.

Which brings us to this week’s recipe: I think I have finally created the creamy baba ganoush of my dreams, I think you still know what I’m talking about. Smoky, creamy, thick with tahini, it’s all there, and it’s exciting for me considering I’m still not happy with my hummus. The source is Gil Marks, considered by many to be the godfather of the history of Jewish cooking. When we lived in Boston, Marks gave a lecture at our synagogue and I missed it. Not more than a year later he passed away. One of my biggest regrets is not going to hear him talk.

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My favorite baba of all time was sold at a place at 69th and Jewel in Queens, and this is as close as I’ve come in my home kitchen to making it. It’s a far cry from when I tried making it in my parents’ kitchen when I was 12 years old. I added 6 heads of garlic, rather than 6 cloves.

This version takes a while, but nearly all of it is hands-off time. You have to roast the eggplants for a good chunk of time in a hot, hot oven, and then you have to drain the flesh in a colander for another half hour. I tend to steam roast some beets while I do the eggplant. That way I feel accomplished while having done very little.

About this recipe: Marks explains the Indian eggplant was introduced the Middle East by the Persians about 4th Century CE. It then traveled through Europe into Russia and Ukraine. Versions of this eggplant salad also have made their way into ikra (vegetable caviar in the Baltics), salata batinjan and caviar d’aubergines (eggplant cavier) in the Middle East. They are common from India to Morocco. The most famous variation is the Lebanese baba ghanouj – baba is the Arabic word for “Father” as well as a term of endearment; ghanouj means “indulged.” (And who isn’t thinking about Skinny Legs and All right now?) I borrow the tahini from this version and add it to the Israeli version, and it makes me so happy.

We’re still getting eggplants in our weekly CSA and I can’t stop making this dish. Ours are small, so I usually roast four at a time, rather than the two that Marks calls for. I suggest making this, finding some good pita, and snacking on it while you watch the Solomonov documentary.

Israeli Eggplant Spread (Salat Chatzilim) from Gil Marks’ Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World

Ingredients

2 eggplants

About ¼ cup extra virgin olive oil

¼ cup chopped fresh parsley

3 to 4 garlic cloves

2 to 4 Tablespoons tahini

1 ¼ teaspoons table salt or 2 teaspoons kosher salt

Ground black pepper to taste

Directions

Roast the eggplant by placing them on a baking sheet and slide them into a preheated 400F oven until very tender, about 50 minutes. Let stand long enough so that you can handle. Peel the eggplant, being careful not to leave any skin. Place in a colander and let drain for about 30 minutes. Coarsely chop on a cutting board; do not puree.

Using the tip of a heavy knife or with a mortar and pestle, mash the garlic and salt into a paste. In a medium bowl combine all the ingredients. Let stand at room temperature to allow the flavors to meld, or refrigerate for up to 3 days. Serve at room temperature or slightly chilled.

A Sukkah of One’s Own

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I’m teaching Hebrew School this year at the Reform Temple in town, where we go to Tot Shabbat every month. Last week we had our Open House where I met seven families whose children, ages Pre-K through second grade, will be in my class this year. I somehow convinced the rabbi we could definitely handle making a really easy plum cake recipe – with each family. We ended up making 10!

One of the bonuses to teaching Hebrew School, I mean, on top of making my parents unbelievably proud, is to fulfill my dream of having a sukkah.  (Daycare costs are KILLING us, so I used this extra income to purchase a sukkah kit we found online.) Well, on Sunday we hosted a sukkah building and decorating party for our friends and neighbors. It kind of reminded me of the Christmas tree decorating party I held back in Boston, mostly for my Jewish friends who’d always wanted to decorate a tree.

 

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Rich filled a cooler with cider, beer and seltzer, and I set up a craft project: build your own sukkah out of cream cheese, graham crackers and pretzel rods. I covered a table in arts and crafts projects: sequins, pre-cut paper for a colorful chain, popsicle sticks, beads, fishing line, pipe cleaners, paint, brushes, stickers. Just a ton of materials, much of which ended up in the grass courtesy of Beatrix.

 

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I filled a second table with tons of baked goods: blondies, whole wheat chocolate chip cookies, apricot bars with an oat and whole wheat crust, one of the plum cakes from last week (defrosted that morning). I also made chive and cheddar scones because Sylvie thought I needed something savory in the mix. I adapted a sweet scone recipe, using 1 Tablespoon of sugar instead of 3, and sprinkled shredded cheese and chives, cut with kitchen shears, when it called for currants to be added.

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So, yes, that’s a lot. In fact, one of the reasons I didn’t post last week was I was too busy baking! But the recipe I’m most excited to share with you are the salted fudge brownies. I realized as I made them last week I don’t have a brownie recipe in my collection. But I think these are going to be my go-to brownies because they’re wicked easy to make, and quite tasty.

They’re from Desserts, from the editors and writers of Food & Wine which, as you all know, is my favorite of the food magazines. (Moment of silence for Lucky Peach, please.) The first thing I cooked from the book is a recipe that both Rich and I singled out: a chocolate chip cookie for one. It was terrific, took five minutes to put together, and cooked up nicely in my toaster oven. I’ve bookmarked the salted caramel pie, but I need to find the time to cook the sweetened condensed milk. And I’m going to need a few hours to put together the pumpkin pie bars.

One feature about the cookbook I’m really appreciating is that it tells you an estimate of how long a recipe is going to take to put together, bake and also cooling down time. Very helpful as I plan projects with the girls.

These brownies, however, are great because they were so easy to put together. It only took a few minutes, and it’s all done in one pot, so there’s very little to clean up. You start by melting baker’s chocolate and two sticks of butter in a pot. Once everything has melted together, you add the rest of your standard brownie ingredients, stir it up, then put it in a brownie pan that’s been covered in foil and then buttered. Couldn’t be easier. It is worth mentioning that I only had 1 ounce of baker’s chocolate and used chocolate chips for the other ounce, so I cut down the sugar from 2 cups to one. It didn’t seem to make a difference, and I’m sure they’re even better if you follow the recipe.

Salted Fudge Brownies from Desserts by Food and Wine

Ingredients

1 ½ sticks unsalted butter, plus more for greasing

2 oz. unsweetened chocolate, finely chopped

¼ cup plus 2 Tbs. unsweetened cocoa

2 cups sugar

3 large eggs

1 ½ tsp. pure vanilla extract

1 cup all-purpose flour

½ tsp. Maldon sea salt

Directions

Preheat oven to 350F. Line a 9-inch square metal cake pan with foil, draping the foil over the edges. Lightly butter the foil.

In a large saucepan, melt the 1 ½ sticks of butter with the unsweetened chocolate over very low heat, stirring occasionally. Remove from the heat. Whisking them in 1 at a time until thoroughly incorporated, add the cocoa, sugar, eggs, vanilla and flour. Pour the batter into the prepared pan and smooth the surface. Sprinkle the salt evenly over the batter. Using a butter knife, swirl the salt into the batter.

Bake the brownies in the center of the oven for about 35 minutes, until the edges are set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter. Let the brownies cool at room temperature in the pan for 1 hour, then refrigerate just until firm, about 1 hour. Lift the brownies from the pan and peel off the foil. Cut the brownies into 16 squares and serve at room temperature.

The brownies can be refrigerated for up to 3 days or frozen for up to a month.

 

 

Hot Crock Time Machine

I’m about to make your holiday cooking about 10 times easier. Seriously. Those caramelized onions you need for that potato kugel or chopped liver?  What if I told you you can do them in your sleep — literally?

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It had never occurred to me to caramelize onions in a crockpot, which is genius. The credit goes to someone named Barbara L. who submitted the recipe to Stock the Crock, a follow up to Phyllis Good’s bestselling Fix-It and Forget It series. The recipes are crowd sourced and compiled by Ms. Good. One of the cookbooks was sent to me a few years ago, and I made a very disappointing sweet potato curry from it. But reading that these books have outsold Ina Garten, Giada De Laurentis and Jamie Oliver, combined, had me picking up this newest with renewed curiosity. Here she’s compiled 100 recipes, as well as 200 easy-to-follow variations for dietary preferences including gluten-free, paleo, and vegan.

Given that this is a Crock-Pot cookbook, there’s a ton of meat recipes, but I immediately bookmarked the Indian Lentil Soup and Butternut Squash and Kale Gratin. But it was the onions, melted down ostensibly for French Onion Soup, that stopped me in my tracks. You mean I can do this in my sleep? While I’m at work? If this worked, I thought, this book is worth its weight in gold delicious oniony goodness.

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Turns out it did work, and the house now smells like caramelized onions. The hardest part of all was slicing up all the onions. Rich came into the kitchen this morning and saw me weeping at the counter and asked what was wrong.  Then he looked down and saw the onions. If you can, the recipe suggests you stir the onions after the first and third hours, but it does also say they’ll be fine if you can’t. The onions give off so much liquid that there’s no way they’ll scorch on the bottom of the pot.

So consider this a Rosh Hashanah present, from me to you, or an early time-saver looking ahead to Thanksgiving, etc.

Caramelized Onions for Soup (Or Sandwiches. Or Kugels.) from Stock the Crock by Phyllis Good

Ingredients

2 ½ lbs. red onions

1/3 cup avocado oil or olive oil

½ teaspoon kosher salt

A few peeled garlic cloves, optional

Directions

Grease the interior of the 6 qt. slow cooker crock with nonstick cooking spray

Cut the onions in half on a cutting board, place them flat sides down, and cut them into 1/4-inch-thick slices. Place the sides in the crock. If they come almost to the top, don’t worry. They’ll sweat and shrink down.

Pour the oil and spoon the salt over the onions. Add the garlic cloves, if desired. Stir. Cover. Cook on High for 6 hours.

If you are home, stir up from the bottom after the first hour of cooking and again after another 2 hours. But if you’re away or cooking overnight, it’s not a problem.

After 6 hours you have caramelized onions. I personally waited for mine to cool down, then I wrapped them up and stuck them into the freezer to be used later this week.