Ask me what I’d do with nearly any summer vegetable, and the answer is almost always the same: “Pickle it.” Yellow squash, pickle it. Green beans, pickle them. Cherries, pickle those too. It’s hard to beat the sharp tang and crisp snap of a good quick pickle, a fast and easy process that leaves them tasting of summer.
For those of you who are allergic to tomatoes, can’t eat nightshades, don’t care for marinara, or are simply looking for an alternative to ubiquitous red sauce, here’s an idea: braised onion pasta sauce.
Alfredo is just butter and parmesan— that’s it. I mean the real original Alfredo—it’s not milk and flour and garlic and other things in a jar. That vegan recipe is closer to a Salsa di Noci (without the cream, obviously, and with cashews instead of walnuts) than to an Alfredo. Why not call it Garlic Cashew Sauce? It would be the right name.
Thoroughly caramelizing onions, that is removing most of their moisture and converting the natural sugar to mahogany-dark, candy-like goodness, (not to mention the conversion of amino acids to brown deliciousness via the Maillard reactions), can be achieved on the cook-top or even in the oven. But doing so requires vigilance, careful heat control and a heck of a lot of stirring.
This method requires a glass bowl and a microwave oven. So…
If you just pop a plate of onions in the microwave, they’re not going to brown. Alton Brown adds some brown sugar, along with some butter for color and flavour, and some baking soda (to speed up the browning process on the stove as well). The process takes about an hour in total.