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Overloading the Machine

Carmelized onions

5 onions, frenched
Olive oil
1 teaspoon sugar
salt
1 tablespoon balsamic vinegar

Heat a large flat-bottomed pan over medium-high heat. When hot, add the onions. Stir to coat with the oil, then spread them out over the bottom of the pan. Cook for 10 minutes, stirring every few minutes.

Sprinkle salt and 1 teaspoon sugar over the onions. Stir, and reduce the heat to medium-low.

Cook for another 30 minutes, allowing the onions to brown but stirring them when they start to stick. Add a little oil if needed.

Add balsamic vinegar to deglaze the pan.

"What's this? Trix? Aunt! Trix? You? You're after the prize! What is it?" He picked up the box and studied the back. "A glow-in-the-dark squid! Have you got it out of there yet?" He tilted the box, angling the little colored balls of cereal so as to see the bottom, and nearly spilling them onto the table top. "Here it is!" He hauled out a little cream-colored, glitter-sprinkled squid, three-inches long and made out of rubbery plastic.

-- James P. Blaylock, "The Last Coin"

This page was last modified on 2011 December 20.