Burnt Onions with Fresh Rosemary

Whether you are a seasoned chef or a home cook, we all have our secret weapons when it comes to wowing people. This could be anything from your favorite hot sauce, a spice you add to everything, or even a family recipe. Regardless, we all have that one thing that we keep in our back pocket to pull out for date night, family gatherings or perhaps a friendly cooking competition among friends. And there are rules surrounding this secret weapon. In certain cooking circles, it's as if Fight Club stole their first rule; don't talk about it.

I have seen a lot of this in my life: the desire to keep ones recipes secret. As if sharing the secret ingredients would have an end much like when Samson lost his hair.

I have worked with many chefs and cooks who would protect recipes for fear someone else would try to pass it off as their own. I get it, there is immense pride in sharing a family dish or a secret recipe with others, especially when it results in overflowing compliments.  It's a great example of how powerful food can be, and how defining it is to a family story. Here is another example: my Papa's Garlic Dip. The end-all be-all of game-day dips. And despite the huge vampire-vanquishing qualities, my family would go toe-to-toe, just to get the last bite. This dip, created by my garlic-loving-grandfather, was passed down to my garlic-loving-father and no further. Sure, us garlic-loving kids knew the ingredients: garlic, cream cheese, a bit of milk... No, I'm not about to share the recipe with you. It is, after all, a family secret. But the quantities were very elusive. Garlic-loving dad never used measuring cups.

Does this look like a guy that uses measuring cups? My father.

So, imagine my surprise, no, shock, when, just a few years ago at my housewarming party, my father spilled the beans to a stranger. Actually, she wasn't a stranger to me, rather a friend of my husbands mom. But, to him… a total stranger. I couldn't believe I had spent my whole life trying to get this recipe and in an instant, he gave it away to someone he had just met.

I have since acquired the original recipe card, written down by my grandmother, on a notecard, in her beautiful cursive handwriting. And I am honored to be the keeper of this sacred family tradition.

Now, I should tell you, I have never been one to keep recipes secret. Consider this: if you spend all your time hanging on to the idea that this one recipe is the finest you can do, you'll never do any better. Spending time working at any craft has the potential to make you great. So, I keep working at it and I hope you will too. I will still keep the garlic dip a secret, I don't feel like it is mine to give away. But if you come over some day, and there is occasion, I would love to make it for you.

Servings about 2 quarts

Author Kelsey Hebert

Prep time

5 Min

Cook time

45 Min

Total time

50 Min

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Burnt onions with Fresh Rosemary

These onions are something I always have in the fridge. The complexity they add to any number of dishes is craveable. It is worth the time taken to make a batch of these rather than caramelizing onions each time you need them. While this recipe uses quite a bit of oil, it will not go to waste. You can save the onions in the oil, this helps extend the shelf-life. Then, use the oil, or the onions to liven up scrambled eggs, chicken noodle soup, any vinaigrette; the list goes on.

Ingredients

• 4 large yellow onions
• 1-1 1/2 c olive oil
• 2-3 sprigs rosemary
• 1 bay leaf, I prefer the bright flavor of fresh bay
• 3 sprigs thyme
• 1 tsp salt

Instructions

1. Pre-heat your oven to 450 F.
2. Cut the ends off of your onions and quarter them lengthwise.
3. Using a 6" cast iron pan, place your herbs in the bottom and then fill the dish with your onions standing upright. If you do not have a 6" cast iron, it is okay to use something bigger or smaller. Just make sure you increase or decrease the amount of onions so they fill the pan nicely. You will also need to adjust the amount of oil.
4. Add the oil so it covers about 2/3 of the way up the side of the onion. This way, the tops of the onion can burn a bit, creating robust flavor, while the bottom will remain soft and silky, creating a sweet flavor. Ah, complexity.
5. Finally, salt your onions and pop them in the oven. They will take about 45 min to reach burnt goodness. Longer if you are feeling bold. But start with 45 min and see what you think.
6. These store well for weeks as long as the oil is covering the onions. You have the option to strain the oil and roughly chop or even puree the onions, and then pour the oil back over top. This makes it even easier to use as a secret weapon in everything

Did you make this recipe?

Tag @gridelin_bale on instagram and hashtag it #burntonions