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Article: one great dish; Caramelized onions can be a side or a step.(TASTE)(Recipe)
- Article from:
- Star Tribune (Minneapolis, MN)
- Article date:
- March 22, 2007
- Author:
CopyrightCOPYRIGHT 2007 Star Tribune Co. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Beth Dooley
Special to the Star Tribune
More than a good recipe, a simple technique (plus imagination) creates a terrific dish. Take caramelized onions. In the hands of Alan Lloyd of St. Paul, they inspire a savvy winter salad. Cooked until golden and syrupy, the onions are finished with balsamic vinegar and set on field greens with blue cheese for a perfectly balanced dish (sweet, tangy, mellow).
"I've always tried to learn what flavors work with each other," said Lloyd, who learned to cook "mostly just by picking things up here and there." He keeps a "decent pantry" (spices, good olive oil, pastas), and lives across from the St. Paul ...