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Vegan Month of Food recipe: Caramelized onions

October 7, 2009 |  1:24 pm


Today's vegan recipe is for rich (but dairy-free), deep-golden caramelized onions. They're cooked slowly until they reach what Food section editor Russ Parsons calls "powerful, mouth-filling deliciousness." There are so many ways to use them. Parsons suggests spreading some on toast for a snack, using them to top pizza or as a flavoring base for a bowlful of grains such as buckwheat or farro along with some sauteed bitter greens. They're also great stirred into stews, pasta sauces and beans.

Click here for the recipe.

 Photo: Ricardo DeAratanha / Los Angeles Times