Caramelized Onion Crespèu
Total time: 40 minutes
Caramelizing onions is a bit time-consuming but not at all difficult. The slow-cooking allows their natural sugars to surface and brown. The sweetness is offset by the saltiness of the olives.
Ingredients:
- 1 large onion or 2 small
- 2 cloves garlic
- 2 tbs chicken stock
- 1/4 cup olives, sliced, Kalamata or Greek
- a few whole olives for garnish
- 3 eggs
- 1 tsp thyme
- 1 tbs olive oil
- 1 tbs good olive oil
Instructions:
- Thinly slice onions and mince garlic.
- Heat oil in medium nonstick skillet. Add onions, garlic and sauté over medium heat until onions are tender and starting to turn golden.
- Add chicken stock and cover. Continue to cook, medium-low heat, for another 20 minutes, until very soft.
- Remove cover and cook off any liquid, if necessary.
- Slice olives.
- In medium bowl whisk eggs and thyme.
- When most of the liquid is gone from the onions spread them out nicely in the pan and pour in the eggs. Turn heat up to medium. Do not stir.
- Sprinkle the olives on top.
- When eggs are cooked through you need to turn it: slide it carefully onto a plate, put another plate on top and turn it over. Now slide it back into the pan to brown the other side, another 1 - 2 minutes.
- Remove and cut into wedges. Drizzle with the good olive oil and serve, 2 wedges each, garnished with whole olives. I drizzled with Truffle Oil - if you have it....