Allium in the Family
Onions and garlic make nice at the family reunion, held in my cast iron pan.
It made my afternoon.
Take one softball sized red onion, and give it a rough chop.
Rough referring to the size and shape of the pieces rendered, not the amount of violence or lack of focus used during the slicing procedure.
That'll just get you a trip to the corner drugstore for more band-aids.
Scoop the onion bits into the pan.
Throw in a spoonful of fresh minced garlic.
Mine being freshly minced from a jar mind you.
Drizzle with extra virgin olive oil (why extra virgin? because you're going to eat it, and you want the taste) and cook over medium heat for a few minutes until the onions are soft and the garlic is opaque, well, more opaque than it started off, just don't burn the garlic, that's no good to anyone.
Then dump onto a plate or bowl of your choosing and savour.
Oh sure, you could make this a bed for a meat dish, but I find it refreshing all on its own.
Essentially it's batterless onion rings, er, bits anyway, but with extra good stuff and none of the bad stuff.
You don't even have to feel guilty.
Unless you're Catholic and you really, really want to anyway.
