The first step will take the better part of an hour. The finish will take less than ten minutes.
Step one: carmelize a pound and a half of onions. I used sweet onions, cause we have quite a few in the fridge. I was going to slice them with a knife, but decided that I could get them thinner with a mandoline. Now a pound and a half of sliced onion looks like an awful lot, but it will cook down to a large handful. To carmelize 'em:
- melt a few tablespoons (it looked like ~3 to me) of butter in a large saucepan on medium
- add the onions
- let 'em simmer until the onions start to sweat out their liquid
- make sure you have nothing else to do for a long while
- turn up the heat
- stir continuously until the onions turn dark brown
- remove from heat
I had previously whisked up four eggs and a three tablespoons of heavy cream and set this in the fridge. When the onions were ready and I could finally stop stirring, here's what I did:
- remove onion pan from heat
- place large skillet on heat, turn down to medium
- turn on broiler to preheat
- whisk onions into eggs & cream
- pour into now-warm skillet
- let cook for ~3 minutes (until the bottom is cooked and the center is starting to firm)
- remove skillet from heat and put under the broiler for about 2 minutes (until the top is browned)
Cut that baby in half, toss it onto a couple of plates and splash on some balsamic vinegar.
Note that this did nothing to diminish our supply of strawberries. We had some for dessert with coffee. Lizzy made a couple of quicky drop-biscuit shortcakes for hers (bread may now be her enemy, but she still needs some), and I whipped up a little cream for mine. (Why would you ever buy that stuff they call whipped cream in tubs and tubes when it's so darned easy to toss a little sugar, a splash of vanilla, and some cream into a bowl and whip it up all tasty and fresh?)
I have a feeling my next recipe might be for a shortcake. It kind of depends on how tomorrow's ride down to McGuire's in Summerville goes.