Hello and welcome to this thing we’re doing where we help you figure out what you’re gonna put in your mouth this week. Some of these are recipes we’ve tried, some of these are recipes we’re looking forward to trying, all of them are fucking delicious. Tell us what you want to put in your piehole or suggest your own recipes, and we’ll talk about which things we made, which things we loved, and which things have changed us irreversibly as people. Last week, we ate food that said BOO (for Halloween).
Last winter, Autostraddle posted instructions on how to make caramelized onions in a slow cooker, and it was an absolute revelation. This recipe knowledge changed my life, y’all. And I’m here today to continue the Lord’s work and spread the good word.
This is it! Salvation. Salivation. Slow cooker caramelized onions. Praise. There’s also a recipe for plain rice pilaf below the slow cooker instructions.
Says Rachel: “I didn’t even try to replace the bacon and sour cream because I personally find the vegan versions of these products to be sort of awful, but reader! I did not miss them. Why? Because these are delicious pierogi, and needed no adornment to be perfect and wonderful and exactly what I needed. Also, if you’re worried about them somehow being transformed into health food, you can stop. It’s all white flour and white potatoes up in here. Rejoice!”
Lisa: “A galette is not, as it sounds, a type of dance that is performed in pointy leather shoes and some kind of fancy hat. It is a free-form tart! That you can fill with whatever you want!”
This is really quick to make, if you’ve caramelized the onions ahead of time! And even quicker if you have a julienne slicer. My advice is to be generous with the apples and onions, and make the pancakes really thin so they’re crispier.
I just love the description of this dish: “There’s a borderline obscene amount of butter. And you cook the onions for as long as you can possibly stand it — sautéing slow and low is nothing if not a tantric exercise — and then you cook them a little more, this time soaked in Madiera. What you’ve created is the highest form of caramelized onions known to man. Are you scared of the amount of butter pooling in the pan? Good. Add some more.”
One time I fed this to my roommate and they said they might cry, it was so good.