I have to admit I wasn’t expecting to get a lot of responses to this Onion Festival recipe post.
It was actually quite surprising, but it was also incredibly humbling to hear the kind of things I had to put up with in my early years as a writer and cook.
I’ve often heard people describe my work as “a bit more challenging,” “a little more difficult” or “a lot more laborious,” but when I think back on it now, I actually have to say I’m more of the latter.
The challenge in the past was actually less in the writing and the writing was always a bit more laboriously.
So I guess the question is, if we were all like the Onion Fest judges and judges of the past, where do we want to be?
How do we think we can achieve this level of success in the future?
That’s the question that really motivated me to write this post.
I was also excited to hear some of the other entries that I’ve been able to learn from.
For instance, I’d been a fan of this recipe from Amy’s Cookbook for a while, so I knew what to expect.
But it turns out this was a pretty straightforward onion recipe.
In the end, though, I think it was one of the most satisfying recipes I’ve ever had.
Amy and her sister, Liz, came up with the idea for this recipe in her book.
“Amy and Liz wanted to make a big and bold, onion-spiced caramel sauce to pair with a roast pork tenderloin.
The idea was to put an onion in a cream sauce, but the sauce had to be creamy, too, and the caramelized onion turned out perfect,” Amy told me.
“The only trick I used was a little bit of cream on top of the caramelizing onions.
So it was kind of like a caramelized peanut butter and jelly sandwich.”
This was a delicious recipe for a family-friendly dinner.
And I think this was one recipe that I would have loved to share with a group of people, because it had so many layers.
I know this recipe was written for a smaller group of friends.
It also reminded me of my favorite Onion Festival recipes, like the Pumpkin Onion Rings and the Bacon Onion Soup.
It has an added layer of flavor, but also a subtle sweetness that’s worth savoring.
This recipe makes a nice, big serving of onion rings for the holiday table, but you could also serve this with a simple egg salad for a healthier Thanksgiving meal.
I like to serve it with a green salad and a side of mashed potatoes.
Amy says, “I don’t usually do this recipe, but when my family is on the road, I usually make a huge batch and serve it on a small plate.
It’s great on the table with a bowl of soup or a salad.” “
I think this recipe is perfect for a big group of kids and the whole family, because the caramelization and the onion flavor really pair well.
It’s great on the table with a bowl of soup or a salad.”
I have a hard time keeping up with my family these days.
So when I came across this recipe for onion rings, I knew I had a winner.
I can’t wait to make these again and share with others.