Recipe: Tipsy Onions

One of our favorite things to do in the Bay Area is go up to wine country.  Over the years though, we've stopped doing tastings at several wineries a day and instead go for a hike at the Jack London State Park (the site of his farm), the Sonoma Reservoir, or any of the other great hiking spots nestled amongst the vineyards.  Then, we go to one or two wineries, pick out a great bottle of red (pinot noir, zinfandel, and petit syrah are our favorites in this region), and have a picnic at the winery.  Many wineries have outdoor picnic areas and will waive the tasting fee and provide glasses for your picnic when you buy a bottle!

This weekend, I decided to do a slightly different take on our standard bread, cheese, and salami picnic, and created this onion dish with which to top the bread.  I'm not really sure what to categorize it as: onion conserve? onion jam?  Whatever it is, it is tasty!

Tipsy Onions

2 medium red onions

1 cup white wine

1 tsp dried thyme

2 tsp olive oil

1-2 tbsp bourbon (optional)

Kosher salt

Thinly slice the onions into rings, while the olive oil is heating in a pan over medium heat. 

When the oil is heated add the onions and stir for about 1 minute.  Add the wine, bourbon (if using), thyme, and a pinch of salt.

Simmer, uncovered, over medium low heat.  Stir occasionally until the onions are softened and the liquid begins to evaporate.  Increase the heat to medium.  Let the liquid evaporate fully and stir so that the onions begin to lightly brown, but not burn or stick. 

 

Rosé Vinegar Dressing

3 tbsp rosé vinegar

Scant 1 ½ tsp honey

¾ tsp Dijon mustard

8 tbsp olive oil

Pinch of salt and pepper

Do you have a mini-food processor?  I love mine, especially for making dressings in small quantities.  It emulsifies the oil in a just a few seconds resulting in a creamy dressing.  These steps are the same if you hand mix the dressing, it just takes a bit longer.

In the food processor, mix the vinegar, honey, mustard, salt and pepper.  Pulse a few times.  Add the olive oil and give it a few pulses until the dressing is creamy.

If mixing by hand with a whisk, add the oil slowly bit by bit.

To serve: top bread slices with arugula and a spoonful of the onions.  Drizzle with the dressing and top with a shaving of Pecorino Romano.  And don't forget to pour the wine!

Wine and lots of great goodies!

We ended up at the Hartford Winery and had a great bottle of their Russian River Zinfandel.  We also had a goat cheese brie, salami, apples, dried fruit, and nuts.

How do you know it has been a successful picnic?  I think these two photos say it all!

The aftermath!