I love onions. I know, onions are really smelly; and yes, they make you cry; I’ll also agree that they are sometimes difficult to stomach raw. With such pungency and pain-inflicting qualities, it stands to reason why onions might be hard to like, but they are also the aromatic core ingredient of delicious preparations all over the world. I don’t hesitate to rush to the defense of my layered friend, and this is often my argument.
I put onions in everything: garlic, shallots, scallions, leeks, red onion, yellow onion, pearl onions, cipollini onions! (Deep breath). If you’re eating my food you can bet that there’s some kind of onion in there. In any state--raw, sweated, or caramelized, without them, it just feels like something is missing.
Caramelized Onion Flat Bread with Prosciutto, Goat Cheese, and Balsamic Reduction