Recipe: Caramelized Onions, Wilted Spinach Salad, Enchilada Stack with an Attitude, Smothered Sea Bass

Caramelized Onions

3 pounds yellow onions (6 to 9 onions)
Cooking spray, as needed
1 1/2 tablespoons olive oil
1 teaspoon dried thyme, crushed
1 teaspoon dried rosemary, crushed
Salt and pepper, to taste

Halve and slice onions.

Coat 12-inch skillet with cooking spray. Over medium heat, saut onions in oil for 15 to 20 minutes, stirring occasionally, or until soft and light golden.

Stir in thyme, rosemary, salt, and pepper. Serve warm or cover and refrigerate for up to 5 days.

Makes 12 servings

Serving Ideas:

Wilted Spinach Salad
Toss crisp fresh spinach leaves with hot caramelized onions, sundried tomatoes and pine nuts. Drizzle with warmed vinaigrette dressing and toss well.

Enchilada Stack with an Attitude
Layer a corn tortilla with black or pinto beans, diced bell pepper, dabs of salsa, grated sharp cheddar cheese and a layer of caramelized onions. Repeat layering then top with a third tortilla. Sprinkle with cheese and bake until hot and melted.

Smothered Sea Bass
Poach sea bass or other firm white fish and serve on a bed of caramelized onions with a scattering of steamed baby carrots and fresh dill sprigs over all.

Tip: High heat makes onions bitter. When saut ing, always use low or medium heat.

Source: National Onion Association