Sweet onions are amazing both raw and slowly cooked and caramelized!
We had a box of sweet onions delivered from a local farm and when you get that many onions the best thing to do is to caramelize them down and use in soups, stews, or atop a piece of toasted bread! We choose all three, but will be displaying the finished product on a toasted piece of artisan bread.
1) 3-4 medium sweet onions
2) Loaf of artisan bread
3) Sprig of fresh rosemary
4) 1 tablespoon of coconut oil
5) Spanish Rosemary sea salt
Peel and cut your sweet onions into rings and saute in a little bit of coconut oil until the onions start to caramelize. This can take some time, but it is worth the effort.
Once the water comes out of the onions they will start to caramelize. You may need to add a dash of water periodically and scrape the bottom of the pan to mix in the brown caramelized goodnesss into the onions. Continue until the desired consistency and color! Near the end of the process throw in some fresh sprigs of rosemary for an additional herbal flavor.
Top this on some artisan bread that has been toasted and lightly coated with olive oil or coconut oil. Finish with Spanish Rosemary sea salt to elevate this dish!