I have been thinking about how to make this blog and my postings on social media more useful for the solo cooks out there. I started this blog in part because most of the fabulous looking recipes out there were for four or more. In losing weight I started modifying some of these great recipes and wanted to share what worked with others.
And this blog does that to some degree. But one of the benefits of cooking just for me is that you are only going to find recipes on the blog that I like. You are unlikely to see a pork recipe on here unless it is in the form of a pork meatball or sausage; no pork chops for me. You are also unlikely to see much savory food that incorporates fruit and you definitely aren’t going to see any green bean recipes.
But I am sure there are quite a few of you out there who probably like pork chops, fruit with your chicken and green beans. So I have set up a pinterest board for sharing recipes and other cooking tips for the solo cook. I would love to have others contribute to this board, so if you are interested, click on the pinterest button on the sidebar – where it says follow me. Follow the board called “Recipes and cooking for one” and leave a comment on one of the pins on the board “Food I have cooked (shrinking single)”. I’ll then add you to the board called “Recipes and cooking for one” and you can pin away – well two pins per day.
Now on to the recipe for caramelized onions. I love caramelized onions – the sweetness of the onions offset by the tartness of the balsamic vinegar is just divine. These caramelized onions are burger magic. They make pretty much any burger or sandwich taste better. The main secret is to cook the onions slowly on a low heat so they don’t get crispy. Aside from that they are super simple to make and keep for few days – if you can stop yourself snacking on them. I used red onions as that is what I had in the cupboard but you can use brown as well and I probably prefer brown onions – the red can be a bit sweet.
- 2 tsp of extra virgin olive oil
- 1 large onion sliced
- 2 tsp of brown sugar (I normally use the low GI cane sugar)
- 2 tsps of balsamic vinegar
- Heat the oil in a frypan (skillet) over a low heat.
- Add the onions and cook very slowly for about half an hour until they are lovely and soft. Stir them occasionally to make sure they aren't sticking.
- Add the sugar and balsamic vinegar and keep cooking for another 15 minutes, again stirring to stop them from sticking. You want lovely sticky sweet onions so have a taste and if not quite ready keep cooking on the low heat.
- The onions will keep in the fridge for a few days.
- This will make enough for two generous sandwiches.