This was a lazy, reading and cooking kind of weekend. Yesterday I made a big batch of onion "confit," basically a preserve of very slow cooked onions, resulting in a thick, jamlike essense of caramelized onion that makes a very nice condiment for many things. It cooks for a whole day, but the amount of hands-on attention required is fairly minimal. Six large white onions yielded just under a quart of confit. I started in the early afternoon, and took:
6 large onions, quartered and sliced
4 bay leaves
a teaspoon or two of dried thyme
ground black pepper
and sautéed them over a medium-low flame in about 3/4 cup, combined, of butter and olive oil, stirring occasionally.
After that had cooked for about twenty minutes and given up lots of juices, I stirred in a couple of tablespoons of some storebought vegetable demiglace I had around and simmered everything for about ten minutes more. Then the lid went on and everything went into the oven at 200 degrees to cook until the next day. After about six hours, I checked on it, found it distinctly soupy, and decided to uncover the pot partially. That worked fairly well -- I think next time I might even just leave the lid off the whole time. It was ready in time for a lateish breakfast, as seen above.
Tonight, we'll be having some more with runny cheese, crackers, and a salad. I could see this becoming a staple. Maybe someday I could be generous enough to make a couple of batches in a row and dole it out in properly canned pint helpings, as gifts for Very Good People who like their onions.
I'm also thinking that it would be really good with a crumbly cheese of some sort and pears, for some reason. I haven't had a nice pear in ages, and it's not really the season for them, but my brain is crying out, "Eat this with a pear!" so I may see what I can do.