We have a beautiful row of Walla Walla onions in the garden, and Nancy loves bratwurst, so it seemed a good idea to have brats with caramelized onions. Making good caramelized onions involves quite a long cooking time, so it is a great side dish to make on a wood cookstove.
Start with about two teaspoons of olive oil. For this, I like to use a non-stick frying pan. To start the onions cooking, place your pan directly over the fire.
I apologize for the quality of this photo. I didn't have the flash on the camera turned on.
|The olive oil heating over the firebox.|
|I took advantage of the fire by cooking several things at once|
to be refrigerated for later.
Keep an eye on the onions, stirring them occasionally. Once they have become limp, remove the lid. Also move them to an area of lower heat.
Stir occasionally until they are fairly evenly browned. This can take quite a bit of time. These onions cooked for a total of about an hour. Because it is summer and I didn't want the fire to last a long time, I was letting it die down, so I ended up moving the onions back over to the fire. Once they are all brown, add a scant teaspoon of sugar.