Caramelized Onions and Carrots

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

If you are making this menu in winter, here is a colorful vegetable dish to dress up the plate. In the late spring, if sweet onions such as Vidalia or Walla Walla are available, substitute them for the yellow onions.

Ingredients

Steps

1. In a large sauté pan or skillet, melt the butter with the olive oil over high heat. Swirl to coat the pan, add the carrots and onions, and sauté, stirring constantly, for 2 minutes. Reduce heat to medium, cover the pan, and cook for 10 minutes. Uncover the pan, increase heat to high, and add the sugar, salt, and pepper. Sauté until the vegetables are lightly caramelized, about 5 minutes. Add the parsley, and stir to combine.
2. Set aside 2 cups of the onions and carrots to cool and serve the rest. Cover and refrigerate the reserved vegetables for up to 3 days.

Notes

• Serves 4, with 2 cups reserved for Pasta with Porcini Mushrooms, Caramelized Onions, and Carrots

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.