Every week our farm share arrives with boodles of onions, sweet, brilliant white (or purple!), oblong orbs. As is often the case with CSA produce, it can be hard to keep up, so when I find my vegetable bin brimming with onions on the brink of turning, I caramelize them and throw them on pizza or in pasta or in an omelet with goat cheese, which has become a favorite quick dinner. Here’s a quick video. Happy Friday. Now go make yourself an omelet:
Turk forged steel fry pan: I love the combination of caramelized onions with goat cheese… but basil and cheddar is nice, too.
The beauty of this Turk pan is that it basically acts nonstick, even with eggs. I have the 9.5 inch. Rarely do I do anything but wipe the pan clean with a towel. Incidentally, I recently bought a set of these bowl covers, which I had intended to use for covering bowls of rising bread, but which I have been using for everything. They are particularly handy if you have storage containers with missing lids. I love that I can wash them and use them again and again. No reviews
