Saturday, November 1, 2008

Quesadillas with Sweet Potato, Caramelized Onions and Gruyere

Recipe for making someone swoon:
Get out a skillet. Cut up a mass of onions. Melt butter and olive oil in said skillet. Add onions to buttery goodness. Cook for an hour on low heat, until caramelly and delicious.
I've caramelized onions twice in as many weeks now and both times people have come to the door and said..."Oooooh, it smells so good in there".
Our Halloween meal led to just one such comment from the parent of a trick or treater who was standing halfway across our yard! That said, you really should have this no-brainer in your repertoire.

We're still trying to work on using up our 1/2 box of sweet taters, so they made another appearance in last night's repast. These quesadillas were mighty tasty served with a quick green salad.

Quesadillas with Sweet Potato, Caramelized Onions and Gruyere:

sweet potato oven fries
caramelized onions (recipe follows)
grated cave-aged Gruyere
fresh (lemon) thyme
multi-grain tortillas

Optional sauce:
Fage Greek yogurt
balsamic vinegar
agave nectar

Heat skillet on med-low. Add a tortilla to the skillet. Sprinkle a little cheese on the tortilla, then build a layer of sweets, then onions, then more cheese and a shower of fresh thyme.

Cover with second tortilla and continue cooking until crisp on one side. Flip and continue cooking til done.
Cut into fourths and serve with a sauce of Greek yogurt mixed with a little balsamic vinegar, salt and agave nectar.

Caramelized Onions:

2 large red onions, sliced (bi-sected top to bottom, then sliced in ~1/4" slices in the other you'd cut onion rings)
1 Tbs butter
2 Tbs olive oil
salt to taste
a couple splashes of balsamic vinegar
a squirt of agave nectar

Melt butter and olive oil in a non-stick skillet on medium heat.
Add onion slices and a good pinch of kosher salt and toss to coat.

Cook for ~10 minutes on medium, until onions are translucent.
Turn heat down to low and continue cooking for ~40 minutes, stirring about every 10 minutes.
Add balsamic, and agave nectar and continue cooking about 10 minutes more.
Adjust seasonings and set aside.

1 comment:

Deb Schiff said...

Makin' me swoon! Gosh that looks tasty!