Creamed Onions

I have always surmised that I would love creamed onions. We had heavy whipping cream left over from a chocolate-ganache/caramel tart this weekend, so I finally had the opportunity to make them (what, waste good cream?). Turns out I do love them. So, so, so good.

I adapted Simon Hopkinson's recipe from Roast Chicken and Other Stories to fit the ingredients I had on hand, and wouldn't make it any other way. We modern folk aren't that used to eating things made with heavy cream, though -- it's unbelievably rich (even after I cut the butter in half), so I might just try making it with whole milk some time.

They look like nothing special, definitely not photo-worthy, but are impossible to resist.

Creamed Onions

3 large Spanish onions, sliced thinly
4 tbsp unsalted butter (original recipe: 8 tbsp)
1/2 cup white wine vinegar (or 1/3 cup white wine vinegar and the remainder white vinegar, if that's all you have like me)
1/4 cup extra dry vermouth
1 1/2 cups heavy whipping cream (might try only 1 cup next time)
salt and pepper
pinch dried rosemary

Cook the onions in the butter, with salt to taste, over medium-low heat, stirring occasionally, until soft, about 30 to 45 minutes (it's a lot of onions -- just barely fit in our largest saute pan until they cooked down). Add the vinegar and reduce until evaporated; add the vermouth and reduce until evaporated. Add the rosemary, lots of pepper, and cream; cook another 10 minutes or so, until thickened.

Makes about 6 servings.

Recommended serving suggestion: for a great dinner for one, eat onions with Ak-Mak crackers dipped in Trader Joe's Bulgarian eggplant garlic spread.