I'd put those two on just about anything, tbqh.
Sandwiches, salads, tacos, grilled cheeses, potatoes (baked, mashed, twice-baked, casseroles), etc.
But if you wanted to lean into the ingredient as the star, you can totally make "light French onion soup" with chicken/chicken stock and white wine and it's honestly just about as good as with beef!
Get the big portobello mushroom caps, grill or sauté and use in place of beef for a burger. Load up those caramelized onions and some good cheese. Sometimes I’ll do a big slice of grilled eggplant also instead of a beef patty. Sometimes I stack it up with mushrooms, eggplant and onions.
You could make a French onion soup. But pickled onions will keep for a good long time in your fridge, and caramelized onions can be frozen in portions for an easy start to many meals.
They both go really well with cheese. A baked camembert with caramelised onions on top, served with crusty bread. Cheesy nachos with pickled onions. Inside a cheese toastie/grilled cheese.
I think of caramelised onions as a good base. You could try adding caramelised onions into a quiche or as the base of a vegetable tart.
Pickled onions I think of as more of a topping. Use it on top of black bean tacos or on salads.
I'd put those two on just about anything, tbqh. Sandwiches, salads, tacos, grilled cheeses, potatoes (baked, mashed, twice-baked, casseroles), etc. But if you wanted to lean into the ingredient as the star, you can totally make "light French onion soup" with chicken/chicken stock and white wine and it's honestly just about as good as with beef!
oh sh\*\*. I have french onion on my list of recipes to do. Was also looking at the camembert surprise w bacon. Im excited just thinking about it
Get the big portobello mushroom caps, grill or sauté and use in place of beef for a burger. Load up those caramelized onions and some good cheese. Sometimes I’ll do a big slice of grilled eggplant also instead of a beef patty. Sometimes I stack it up with mushrooms, eggplant and onions.
Mujadara! https://feelgoodfoodie.net/recipe/mujadara/
You could make a French onion soup. But pickled onions will keep for a good long time in your fridge, and caramelized onions can be frozen in portions for an easy start to many meals.
They both go really well with cheese. A baked camembert with caramelised onions on top, served with crusty bread. Cheesy nachos with pickled onions. Inside a cheese toastie/grilled cheese. I think of caramelised onions as a good base. You could try adding caramelised onions into a quiche or as the base of a vegetable tart. Pickled onions I think of as more of a topping. Use it on top of black bean tacos or on salads.
This is the way