Rosemary-Balsamic Onions

I tried this recipe from Not Your Mother's Slow Cooker - Entertaining for a dinner party with a few friends a little while ago.

Ingredients:

• 4 medium yellow onions (sweet ones are fine)
• 4 tbsp balsamic vinegar
• 1 1/2 tbsp evoo
• 3 sprigs fresh rosemary or 1/2 tsp dried
• salt and freshly ground black pepper to taste

Procedure:

1. Wash the onions, paying special attention to the root ends. Peel them, then trim the pointed, but not root, end.
2. Place onions in slow cooker with the cut end up. Drizzle in vinegar and olive oil. Tuck fresh rosemary in among the onions, or sprinkle on dried rosemary. Sprinkle very lightly with salt and pepper. Cover and cook on High until tender and easily pierced - about 2 - 2 1/2 hours.
3. Using a slotted spoon, carefully transfer onions to plates or serving platter. Pour the liquid from the crock over the onions.

Verdict: These were pretty good, but a little weird. It's a whole onion, so it's just kinda odd, and bulky to eat, but the onion itself was pretty good. I probably won't make this again though.

Caramelized Onion and Feta Cheese Sandwiches

I was in the mood for a gourmet but light lunch today (I have a hockey game at 1:30) so I whipped up this delicious sandwich. I used half an onion to make half a sandwich (Mr. Barefoot stole the other half). If your spouse does not hijack your meals, half an onion is sufficient for a full sized sandwich for one person. If your spouse does, use a whole onion.
Ingredients:

• 1/2 medium onion
• 2 tbs butter (actually, right now, we're using vegan margarine)
• salt
• pepper
• 1 tsp sugar
• feta cheese, to taste (would also be good with goat cheese)
• fresh rosemary (if your awesome older sister bought you a rosemary tree)
• 1 small pita
  

Recipe:

1. Melt 1 tbsp butter in skillet over medium heat. Slice onion thinly into strips.
   
2. Toss onion in melted butter and allow to saute until soft.
   
3. Add sugar, salt, pepper, and remaining butter. (May need more butter if the onions start to burn).
   
4. Continue stirring frequently for approx. 6-10 minutes, then add rosemary and saute a little more.
   
5. Add feta, stir until softened.
   
6. Spoon into pita and marvel at how such a simple sandwich could be so delicious.
   

Crockpot Caramelized Onion Crostini

I can't believe I've never posted this recipe! It's one of my favorite appetizers. It comes from 125 best vegetarian slow cooker recipes. I make smaller portions usually.
Ingredients:

• 3 lbs onions
• 3 tbsp melted butter
• 1 tbsp granulated sugar
• 1 tsp salt
  
• 1 tsp cracked black peppercorns
• 1 tbsp fresh thyme leaves
• 1 tsp balsamic vinegar
• 16 crostini
• 2 cups shredded Swiss or Gruyere cheese
  

Procedure:

1. Slice onions really thin.
   
2. Cook onions and melted butter in crockpot for 30-60 minutes until onions are softened.
   
3. Add sugar, salt, and peppercorns. Put a towel or two under the crockpot lid to absorb moisture.
   
4. Cook on high for 4 hours, stirring a few times.
   
5. Stir in thyme and balsamic vinegar.
   
6. Preheat broiler.
7. Spread onions evenly over crostini and sprinkle cheese on top. Place on baking sheet and broil until cheese is melty - about 3 minutes. 5 results in charcoal.
   

I like to use more crostini and less onions on each one, and use a full loaf of french bread. I've also used this to stuff tomatoes (it wasn't very good) or to make a caramelized onion filling for sandwiches, or just to have caramelized onions at dinner. I love that I don't really have to babysit the crockpot, although I do feel I can't leave the house for a super-long period of time.

Vegetables

I have a new thing - mushrooms. I've been starting to eat them slowly, usually preferably marinated in some balsamic vinegar or something. They're still slimy and the same Kingdom as the stuff that grows between your toes, but every once in awhile I do like to try something new.
But here is a good roasted veggie recipe for the mushroom, pepper, and onion person in your life.
Ingredients:

1. 1/2 lb mushrooms
2. 2 red peppers
3. 1 sweet onion
4. 2-8 cloves garlic (depending on taste)
5. Garlic powder
   
6. Balsamic vinegar
7. Olive oil

Equipment:

1. Oven at 350
2. Jelly roll pan
3. Cutting board/knife
4. Bowls for marinating
5. Saute pan

Procedure:

1. Wash all vegetables.
2. Chop mushrooms and put them in the bowl.
3. Combine 1/6 (eyeball it) cup olive oil and 1/6 cup balsamic vinegar and pour over the mushrooms. Turn mushrooms to coat and allow to marinate.
4. Chop red peppers. Put in a bowl and coat with a little olive oil. Set aside.
5. Chop onions and garlic.
   
6. Prepare a saute pan and pour in some olive oil.
   
7. Saute onions until fairly tender, but not brown. (Transparent is good.)
   
8. Combine marinated mushrooms (with the marinade), red peppers, and onions in jelly roll pan.
   
9. Spread vegetables to be about one to two vegetables thick.
   
10. Bake in the oven at 350 for 10-15 minutes or until tender, delicious and the red peppers have become yellow-orange in color.