The traditional regional French dish based on potatoes and crème fraiche which originated in the historic Dauphine region in south-eastern France is the inspiration for my version of Gratin dauphinoise.
Ever since I was a little girl I’ve loved broccoli. Yep. I was that strange vegetable loving child you’ve heard about. Now that I’m grown I still love broccoli but I like to serve it differently. Caramelized Broccoli with Mushrooms is a great way to get the broccoli I love with even more flavor!
Rice is a great side dish for so many meals but plain white rice is boring! The terrific thing about rice is it can get all gussied up and fit right in with darned near anything! When I make Asian dishes or if I’m making something that has that tropical vibe I make my Pineapple Ginger Rice.
Entrees would be nothing (well, not as good) without delicious side dishes. I grow a lot of peas each summer and we eat them all winter long. But peas with salt and butter are pretty plain so I like to jazz things up from time to time. Peas with caramelized red onions & balsamic vinegar are a great way to serve peas in a new way.
This recipe is super easy and fast. Just cut thin slices of red onion (for the two of use I use about 6 slices) and melt butter in a skillet. Toss the onions in with the butter over medium high heat and let the onions caramelize. I use my cast iron skillet and it doesn’t take more than about 10 minutes to cook them. I like some pieces pretty dark and others just a nice caramel color.
Next I add in a couple of teaspoons of balsamic vinegar and stir it to coat the onions.
Finally I add the peas right in the skillet and stir them gently to coat them. I only cook them for a couple of minutes; just enough to get the peas nice and hot.
I season them with a little salt and pepper and they’re ready to serve! Easy peasy, right? Get it?
Peas with Caramelized Red Onions & Balsamic Vinegar
- 1/2 small red onion, sliced thin and then cut in half
- 1 – 2 tablespoons butter (I start with 1 and add the second if I need it)
- 3 – 4 teaspoons balsamic vinegar
- 4 cups peas (fresh or frozen)
- Salt and pepper, to taste
- Melt butter in a large skillet over medium high heat.
- Add sliced onions and cook until caramelized (10 – 12 minutes).
- Add balsamic vinegar and stir to coat onions.
- Add peas and gently stir to coat with vinegar.
- Cook until peas are hot (2 minutes).