Normally, onions are not worthy of their own blog post.

But these are no ordinary onions. These are super onions.

Onions that will easily take a boring salad, sandwich, or burger and transform it into something special.

Transform it into something SUPER.

And if you make these and don’t agree with me you can have your money back.

Oh wait, I do this for free.

I guess you will just have to trust me then.

You will need…

4 red onion, thinly sliced

3 sprigs rosemary, finely chopped

½ cup balsamic vinegar

1/3 cup extra virgin olive oil

3 tablespoons brown sugar

2 garlic cloves, minced

2 teaspoons salt

1 teaspoon pepper

Start by heating your grill to a medium heat.

Then, combine the rosemary, garlic, olive oil, brown sugar, salt, pepper and balsamic in a bowl.

Whisk the mixture well.

The, spread the onions out over a large heavy duty strip of aluminum foil.

Drizzle the balsamic mixture over the onions and toss them well so that they are all coated.

Wrap up the aluminum foil and seal it well so that the juices don’t run out.

Place the onions on the grill and grill them (not over direct heat) for 45 minutes to an hour. Make sure to rotate the onions every 10 minutes so that they cook evenly.

Cook until they are very soft.

Use immediately or store for later dishes in an airtight container.

Love and Beer Floats

Angela  

Grilled Rosemary and Balsamic Onions

4 red onion, thinly sliced

3 sprigs rosemary, finely chopped

½ cup balsamic vinegar

1/3 cup extra virgin olive oil

3 tablespoons brown sugar

2 garlic cloves, minced

2 teaspoons salt

1 teaspoon pepper

Start by heating your grill to a medium heat.

Then, combine the rosemary, garlic, olive oil, brown sugar, salt, pepper and balsamic in a bowl.

Whisk the mixture well.

The, spread the onions out over a large heavy duty strip of aluminum foil.

Drizzle the balsamic mixture over the onions and toss them well so that they are all coated.

Wrap up the aluminum foil and seal it well so that the juices don’t run out.

Place the onions on the grill and grill them (not over direct heat) for 45 minutes to an hour. Make sure to rotate the onions every 10 minutes so that they cook evenly.

Cook until they are very soft.

Use immediately or store for later dishes in an airtight container. 

Labor day, the symbolic end of summer has come and gone.

As much as I love summer, its end signifies lots of great things.

Autumn signifies the evacuation of tourists from Newport Beach. My nighttime bike rides will no longer be obstructed by oblivious tourists stopping with their coolers in the middle of the boardwalk or walking in a line seven deep in the bike lane.

Fall on its way means that new and delicious vegetables like butternut squash and Brussels sprouts are on their way.

And longer nights mean it is boot season. Thank the freaking lord for boot season. My seventeen pairs are anxious to come out and play.

But longer nights means, well, longer nights.

Longer nights mean a whole lot less time at the barbeque.

Major bummer.

But that doesn’t mean it has to be the end of your burger enjoyment.

Here is the perfect autumn burger. All cooked inside in the comfort of your warm home.

You will need…

1 ½ pounds ground pork (80/20)

2 teaspoons salt

1 teaspoon pepper

2 tablespoons vegetable oil

1 cup crumbled blue cheese (or sharp white cheddar if you don’t like blue cheese)

4 of your favorite burger buns (I love anything with onions)

2 tablespoons butter (at room temperature)

2 pink (Gala, Pink Lady, Braeburn) apples, very thinly sliced

1 fennel bulb, thinly sliced

½ small red onion, thinly sliced

¼ head of green cabbage, thinly sliced

2 jalapenos, seeded and diced

½ cup cilantro, finely chopped

1 tablespoon white wine vinegar

4 tablespoons chive aioli

Start by combining the apples, fennel red onion, cabbage, jalapenos, cilantro and white wine vinegar in a large bowl.

Toss everything well and set it aside.

Then in a large bowl, combine the pork, salt and pepper. Mix everything well with your hands and then begin forming 4 patties.

Once your 4 patties are formed, set aside on a plate.

Heat the oil in a large skillet over medium heat.

When the oil is nice and hot, add the patties to the oil and cover.

Cook until the bottom side is browned, about 3 to 4 minutes. Flip the burger over and top each burger with a little cheese.

Recover and cook the burgers until browned on the underside. Another 3 to 4 minutes.

When the burgers are cooked through, remove them from the heat.

Lightly butter each side of the buns and place them in turn on the pan until they are lightly browned, about 20 to 30 seconds.

To assemble the burgers, place the patty on the bottom bun.

Spread 1 tablespoon of chive aioli on the top of each bun.

Top each patty with ½ cup of apple fennel slaw and serve hot.

Love and Beer Floats

Angela 

1 ½ pounds ground pork (80/20)

2 teaspoons salt

1 teaspoon pepper

2 tablespoons vegetable oil

1 cup crumbled blue cheese (or sharp white cheddar if you don’t like blue cheese)

4 of your favorite burger buns (I love anything with onions)

2 tablespoons butter (at room temperature)

2 pink (Gala, Pink Lady, Braeburn) apples, very thinly sliced

1 fennel bulb, thinly sliced

½ small red onion, thinly sliced

¼ head of green cabbage, thinly sliced

2 jalapenos, seeded and diced

½ cup cilantro, finely chopped

1 tablespoon white wine vinegar

4 tablespoons chive aioli

Start by combining the apples, fennel red onion, cabbage, jalapenos, cilantro and white wine vinegar in a large bowl.

Toss everything well and set it aside.

Then in a large bowl, combine the pork, salt and pepper. Mix everything well with your hands and then begin forming 4 patties.

Once your 4 patties are formed, set aside on a plate.

Heat the oil in a large skillet over medium heat.

When the oil is nice and hot, add the patties to the oil and cover.

Cook until the bottom side is browned, about 3 to 4 minutes. Flip the burger over and top each burger with a little cheese.

Recover and cook the burgers until browned on the underside. Another 3 to 4 minutes.

When the burgers are cooked through, remove them from the heat.

Lightly butter each side of the buns and place them in turn on the pan until they are lightly browned, about 20 to 30 seconds.

To assemble the burgers, place the patty on the bottom bun.

Spread 1 tablespoon of chive aioli on the top of each bun.

Top each patty with ½ cup of apple fennel slaw and serve hot.