Wednesday, September 2, 2009

Caramelized Onions

"Ahhh, can everyone hear me? Can you understand me? Am I talking good?"

Ooh, ah well, no, you're not exactly "talking good". Speaking well perhaps, but not talking good.

For much of the past two weeks, CrabCake2 and I have been visiting colleges, attending information sessions and taking tours. He's still a year away from actually applying, but with so many choices out there we thought it would be a good idea to visit a few places and see if there was any particular type of school that caught his eye.

"Today's presentation will go over some of the perkquisits that are necessary for admission to MSMoo. If you pay attention to these perkquisits, your application to MSMoo won't go bad."

Ouch. Actually it's prerequisites and I'm sure if we pay attention to those prerequisites things won't go badly.

This is my second go-round on the magical mystery college campus tour. I was hoping that five years would have improved the process. I was misinformed.

"My name is Mary Loo Hoo and I work in the Admissions Office here at MSMoo. I graduated from here two years ago and I'm working in Admissions while I'm studying here to get my Masters Degree in Education."

Oh, God. It was at this point that I elbowed CrabCake2 in order to get him to stop giggling. Doesn't anyone form the Admissions Office come in and watch these presentations? Do they have any idea about the message and image they're sending?

OK, I understand I'm a bit of an English snob. I'm not anal-retentive about it; I don't get worked up if someone does or doesn't use a semi-colon properly. I'm more than happy to dangle the occasional participle. But come on, good versus well, adverbs ending in -ly, is that so much to ask? Especially of a Masters in Education candidate?

Sigh. At least CrabCake2 noticed the mistakes.

I'm getting old.

Well, let's try and spruce things up a bit. Sometimes my creativity disappears and I resort to sleight of hand. Today's recipe is one of those tricks. Caramelized Onions is one of those condiments that everyone oohs and aahs over. It gives just about any meal a certain sophistication that goes far beyond the work involved. So please enjoy...

Caramelized Onions
by Crabby

2 pounds sweet onions, such as Vidalia or Walla Walla, thinly sliced
2 TBSP butter
2 TBSP Extra Virgin Olive Oil
1 TBSP dark brown sugar
Salt & Pepper
1 teaspoon balsamic vinegar (optional)

Add the butter and olive oil to a large saute pan. Melt the butter over medium heat. As the foam begins to subside add the sliced onions. Season with salt and pepper, (about a 1/2 teaspoon of each). Cook for 5 minutes stirring occasionally.

Add the brown sugar and stir to distribute. Continue cooking for 20 to 30 minutes, until the onions soften and turn a brown color.

For a little added zing add some balsamic vinegar during the last 10 minutes of cooking.

Serve either warm or at room temperature.

OK, this recipe is something that can happen while you're doing other things in the kitchen. The result works with most any grilled meat, not to mention a nice spread for sandwiches.

OK crablings, I'm gone for today; more stories from the higher education front lines later. As always, remember, you can do it, you can cook.

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