I have long avoided cooking with onions because I hate hate.. a b s o l u t e l y hate chopping them.
I cry just by looking at the little white thing. And then chopping, my face looks like the aftermath of a monsoon and I can’t even see what I’m doing. This could be ehh maybe dangerous for like using giant sharp chef knives and stuff..
In early college years, I lived in this house with 14 roommates. We had these events where we would cook these big meals, involving some major onion-chopping sessions. At the time, we were all training for a triathlon, so there were plenty of swim goggles in the house. Packed in the kitchen, prepping food, and I’m the one in the corner wearing goggles. I just can’t handle it, guys.
But if I’m honest, this marvelous quiche just would not be the same without that beautiful carmelized flavor of sweet onions.
My best recommendation is do-not-wear-eye-makeup until you’re done. We’re talkin raccoon central. Super attractive.
My other Tiny Kitchen experiments this week were fails, but according to Andy this one was a winner. It’s totally legal on his diet, even the cheeses, since they are aged.
PART 1: Mushrooms
1 tsp olive oil
8 oz pkg mushrooms (quantity, 10-12) washed, chopped in quarters (small)
1/2 tsp salt
PART 1: Eggs
8 eggs, beaten
1 tsp salt
1 tsp pepper
PART 1: Cheeeeeese + Tomato
1/2 cup New Zealand sharp white cheddar, shredded
1/3 cup, Parmigiano Reggiano, shredded finely
3-4 thin slices from a large beef tomato
Everything above is basically chronological. First preheat oven to 350. Grease a pie dish.
Sauté the garlic in hot olive oil for 1-2 minutes, it’ll brown. Add chopped onion and salt. Saute until carmelized. Mine were done at 7-9 min.
Separately sauté mushrooms with oil and salt, until moisture evaporates and mushrooms are a golden brown. Mine were done at 11 minutes.
In a bowl, whisk eggs salt and pepper. Add grated cheeses to the eggs, to combine.
from my Tiny Kitchen,