Caramelized onions – the best way to enjoy onions to when your CSA share is full of bulbs week after week. It doesn’t take much to cook them – a little olive oil and a little time will mellow and sweeten them to a delectable level. A pretty tasty way to eat your veggies in my book.
Since September is #onionlove for the food Love Blog Hop, I wanted to feature a caramelized onion recipe and thought of onion pie. I got inspiration for the crust from a fellow Recipe ReDux blogger, Nancy of Nutrition Know How, who used potato chips. I opted for corn chips (while it may not sound all that healthy, a little goes a long way in this case.) I added in some roasted peppers (bell peppers are another weekly staple of my CSA) and some Cabot Sharp Light Cheddar (so, I might be biased because I do some project work with Cabot Creamery but really, their light cheddars are full of flavor and the only time I ever consider buying a reduced-fat cheese.)
This onion, pepper & cheddar pie can work as a simple entree or cut it up into bite sizes and serve as an appetizer. It also freezes well (bonus for me as those onions keep on coming.)
Disclaimer: I have done paid project work for Cabot in the past and they recently sent me some samples of their updated packaged light cheddars. However, I was not compensated for this post and truthfully would be a Cabot fan even if I never worked with them.
September is #onionlove – share your favorite recipe featuring the sweet and bold onion.