Recipe: Breakfast Onion!

What what you say?!?!?! Onions first things in the morning?!?!?! YES! I say. I like to start my day with a fried egg and rice flour tortilla and you know what tastes great with it?? Sauteed onion. But not just any sauteed onion....Breakfast Onion. Ok I'll stop being a cryptic pain in the ass. But this is really tasty and great for brunch if onions early in the morning freak you out ;)

Ingredients:

1 onion (spanish or vidalia)

1 Jalapeno or Serrano pepper

a pinch cayenne pepper

 1/4 tsp curry powder

1 tsp tamarind 

1 1/2 tsp whole fenugreek 

1/4 cup white wine (dry tastes better whatever is in the fridge)

1/4 cup organic apple cider vinegar (unfiltered)

1 tbsp organic coconut oil

S&P to taste

Directions:

1. Bring some water to a boil and pinch off an inch or so of the dried tamarind. Put it in a bowl and cover with the boiling water. Leave for 20 min. *note you can skip the tamarind steps if you use pre-pulped in a jar. Just read the ingredients first. If you're cool with everything in there, do it. I get weird (more so than usual) about food stuffs that are processed like that....

2. While waiting for your tamarind to rehydrate chop your pepper. If you buy salsa HOT: chop as is and add all. If you like salsa MEDIUM: remove the seeds but keeps the membrane in when you chop. If you prefer MILD: remove the seeds and membrane then chop into small pieces - mincing unnecessary for this. If you like EXTRA HOT use the serrano instead of the jalapeno and keep in seeds!

3. Slice onion. I like rings. I think they're fun and work well for this, but it doesn't matter much.

4. Return to the tamarind. Place the rehydrated tamarind in a small sieve, like for coffee, and using a spatula over a second small bowl mash the tamarind into the sieve. 

5. Making sure none of the husk is on the spatula, lift the sieve and use the spatula to scrape the pulp off the underside and put into bowl. Repeat mashing and scraping until all that's left in the sieve is husk or seed, but all the flesh is now pulped. 

6.  Add chopped pepper, onion, tamarind pulp, and coconut oil to frying pan and turn on medium high heat. When the oil melts and the onion starts simmering add vinegar and wine. 

7.  Stir to evenly coat onions with liquids and to mix in tamarind pulp. Add spices, salt and pepper. stir again to coat with spices.

8. Continue to simmer until onion becomes translucent and browns just a touch. You may need to add a bit of water while cooking if your liquids cooks down a too low and the onions start sticking. I do this if I cook it uncovered, which I usually do as I want the liquid to eventually cook off and become a delicious spicy sweet gravy...

ENJOY! Use as is for a yummy brunchy side dish, or refrigerate and add some to breakfast for the week. Easy to re-heat, just put it back in the pan for about a min and it's ready to eat!!!!!!

BKBTY