Makes 12 servings.
Wilted Spinach Salad: Toss crisp fresh spinach leaves with hot caramelized onions, sundried tomatoes and pine nuts. Drizzle with warmed vinaigrette dressing and toss well.
Enchilada Stack with an Attitude: Layer a corn tortilla with black or pinto beans, diced bell pepper, dabs of salsa, grated sharp cheddar cheese and a layer of caramelized onions. Repeat layering then top with a third tortilla. Sprinkle with cheese and bake until hot and melted.
Smothered Sea Bass: Poach sea bass or other firm white fish and serve on a bed of caramelized onions with a scattering of steamed baby carrots and fresh dill sprigs over all.
Royal Stuffed Bakers: Spoon the lavish richness of caramelized onions into baked potatoes instead of the usual butter and sour cream. Sprinkle black pepper over top.
Portabella "Steak" and Onions: Grill or sauté thick slices of portabella mushrooms in olive oil and serve with the juices over caramelized onions for a satisfying and surprisingly hearty entrée.
Nutrition Information: Per serving: About 61 cal, 1 g pro, 10 g carb, 2 g fat, 29 % cal from fat, 0 mg chol, 3 mg sod, 2 g fiber
Recipe credit: National Onion Association