So often in life there seem to be things which elude us. Circumstances, opportunities, events. Invariably we can now hear about, through social media and other sources, where people are going, what they are doing, what is on, where, and how wonderful it will be.
But it is worth remembering that not everyone will go to everything, and that to live life vicariously through another is to miss what is right in front of your nose. It may also be said that, with the plethora of food commentary, delightfully innovative recipes and ideas that flood our lives through all different types of media, we often miss the simple pleasures. Such as conquering how to cook the perfect caramelised onions.
I would like to announce at this point, that I think I may have cracked it.
It’s a small step I know, but for me, one that has taken many failed attempts. And what, you may ask, brought about this ‘eureka’ moment? Sugar.
You may remember a while back, that we did a little experiment, and, for a short period of time, resisted as many forms of the sweet substance as we possibly could. Which in itself was pretty successful. But if you enjoy cooking, as I most certainly do, there comes a point where you have to search you soul and question whether something so fundamental to your being is worth rejecting. For me it is a definite ‘no’.
That in no way means that I wish to advocate a sugar indulgence, but I have come to the conclusion that I want sugar in my life. It’s a choice. I am not, I realise, interested in it’s alternative. And believe me, I have researched the many possibilities. But no, sugar is here to stay.
So, having acknowledged that sugar is a lifetime commitment, I have begun looking into ways it can actually enhance simple foodstuffs without an overindulgent attitude to it. And it is to this end that I have found out how to make the most wonderful caramelised onions.
Firstly, pop a little oil and a knob of butter into a frying pan. Warm on a low heat until the butter has melted then add the sliced onions. And here’s the piece of wonderment and joy. Add a sprinkling of salt and sugar to the onions and fry, slowly, turning regularly, until the whole pan of onions begin to go a beautiful, shiny golden brown, allowing some of the onions to crisp up ever so slightly.
Turn off the heat and let them have a rest.
If you’re going to put them into something like a flan, make sure they’re cold. If you’re putting them in hot dogs, reheat for thirty seconds or so.
Either way, these little beauties will do you proud and enhance your day like nothing else. Perhaps a slight exaggeration there, but truly, they are magnificent and will give your day that extra sparkle when perhaps you may have, up to this point, not felt that it’s quite lived up to expectation.
To be honest there are very few days that go by where I don’t feel extraordinarily happy to be alive. Not just because of the wonderful family and friends I have around me, but because, through circumstance of birth, I have been given opportunities which so many people on this amazing planet of ours, just don’t have.
It is to this end that I encourage you all to fully enjoy each day. Whatever the dish you serve.