Personal

Car Stuff

Extras

Scrambled Eggs With Caramelized Onions And Chèvre

From: bonappetit.com
SERVES 2

4 large eggs
Kosher salt and freshly ground pepper
2 tablespoons chèvre, crumbled
2 tablespoons Big Batch of Caramelized Onions
2 teaspoons olive oil
Small pinch of smoked paprika (or chile flakes or Aleppo pepper)
Whole parsley leaves (for serving)

Whisk eggs in a medium bowl until frothy; season with salt and pepper. Stir in chèvre, reserving several crumbles for serving. Heat onions in a small nonstick skillet over medium-low heat until warm and pliable, about 2 minutes.

Heat oil in a separate nonstick skillet over medium-low heat. Add eggs and cook, stirring occasionally, until large curds form, about 2 minutes. Serve eggs dusted with paprika and topped with onions, remaining chèvre, and parsley leaves.

NOTES

Also recommended - make the eggs and chevre into an omelette, stuffed with leftover sauteed swiss chard, chard stems and shiitakes, and top with the caramelized onions. Serve with Carrot Pancakes

Big Batch Of Caramelized Onions

Little effort and big flavor. Use these in everything—sandwiches, salads, yogurt dips, roasted vegetables, and more. MAKES ABOUT 2 CUPS

2 tablespoons olive oil
4 large onions, thinly sliced
Kosher salt, freshly ground pepper
1 tablespoon fresh thyme leaves
3 garlic cloves, thinly sliced
¾ cup dry white wine

In a large, heavy-bottomed soup pot or Dutch oven, heat oil over medium heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions begin to soften, 5–7 minutes. Stir in thyme and garlic, scraping up any browned bits from bottom or sides of pan.

Continue to cook, stirring occasionally, until onions begin to stick to bottom of pot, about 20 minutes. Add ¼ cup wine and cook, stirring, until wine is evaporated and onions begin to stick to bottom of pot (brown spots are good; they’ll give onions great caramel color and flavor). Add ¼ cup wine, cook until evaporated, then add remaining ¼ cup wine. Continue to cook, adding ¼ cup water if onions begin to stick to pot again, until onions are very soft and deep golden brown. Season with salt and pepper.

Do Ahead: Onions can be caramelized up to 5 days ahead. Let cool; cover tightly and refrigerate.