Vegan Month of Food recipe: Caramelized onions
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.
Photo: Ricardo DeAratanha / Los Angeles Times