Made in Peirce: Caramelized Onions
If my previous installments of Made in Peirce haven’t clued you in enough, I love using the Peirce panini press to do things for which it was certainly not made. Next in my series of irresponsible panini press usage, I make my favorite form of onions: caramelized. The bin of raw chopped onion in the topping station between Vegetarian and International has been calling to me the last couple times it’s been out, so I figured I’d finally go for it. Needless to say, I’m so glad that I did.
- Chopped onion from the toppings bins (the rings of onion from the sandwich station should work too)
- Olive oil of your choice (I used the garlic one)
- Spices from the condiments cart
- Put your chopped onions in a bowl, like so:
- Now, lightly drizzle in the olive oil and add spices of your choice from the condiment cart, if you want. I chose sage, paprika, cumin, and a splash of hot sauce:
- Mix up the onions and the spices, slather them in a thin layer on a piece of wax paper, put another piece of wax paper on top of the layer, and panini press it on the flat press (the one without the sandwich ridges)
- Be mindful of the oil seeping out, and listen for sizzling. Once it starts sizzling extra loud, wait a little bit longer, then carefully remove the wax paper and slide your freshly caramelized onions into a bowl. They should be slightly more clear than before like in the header photo.
- Select your base! The caramelized onions go really well on sandwiches or pizza. Feel free to go wild with your glorious panini-pressed delicacy and make all of your friends jealous.