Probably the most common side dish besides rice in Hawaii is the simple macaroni salad. Imagine a dish that embodies the perfect balance of creamy, tangy, and savory flavors, all wrapped up in a bowl of comforting nostalgia. This isn’t just any pasta dish. This recipe is poised to become your new favorite macaroni salad recipe. Whether you’re planning a summer barbecue, a potluck, or simply craving a taste of comfort, this simple macaroni salad will win your heart with every bite.

So, what sets this macaroni salad recipe apart from the rest? It’s all in the details. With a perfectly cooked pasta base, crisp vegetables, and an irresistibly creamy dressing, this homemade macaroni salad strikes a perfect harmony. Easy to prepare and even easier to love, this best macaroni salad recipe is a must-try for any food enthusiast.

Macaroni salad has earned its place as a global favorite, celebrated in various cuisines and occasions. In American cookouts, it’s a staple side dish. There it’s often accompanying grilled meats or fried chicken. In Hawaiian cuisine it often stars in plate lunches alongside kalua pork or tangy barbecued meats and sticky rice. In Filipino feasts, a sweeter version graces the table, offering a delightful twist to traditional gatherings. Macaroni salad’s appeal lies in its adaptability and universal charm, making it a beloved dish for every celebration, from casual picnics to big spreads.

Understanding the Basics of Macaroni Salad

This classic picnic and barbecue staple was likely inspired in the US by the European tradition of pasta salads, which were popularized by Italian and Jewish immigrants. As pasta became more accessible and affordable, creative cooks began experimenting with new ways to serve it cold, particularly during the warmer months. By the mid-20th century, macaroni salad had solidified its place as a quintessential American side dish, often found accompanying grilled meats and enjoyed at family gatherings. Its creamy, tangy dressing and simple ingredients have made it a favorite across generations.

What Defines a Simple Macaroni Salad

I like a good pasta salad – see my pesto pizza pasta salad and asparagus prosciutto pasta salad. But macaroni salad is its own thing. Though pasta salads are quite common, macaroni salad is a specific subset within the more general pasta salad term.

A simple macaroni salad is defined by its straightforward, yet delightful combination of ingredients. Typically, it involves cooked elbow macaroni, a creamy mayonnaise-based dressing, and a medley of vegetables such as carrots, onions, and bell peppers.

Variations abound, but the key to a simple macaroni salad is balance. The pasta should be the star, supported by just enough dressing and complementary mix-ins to create a harmonious dish without overpowering flavors.

Why Choose Simple?

The allure of a simple macaroni salad lies in its ease and versatility. Its minimal preparation time and readily available ingredients make it an ideal choice for last-minute gatherings or weekly meal prep. Its simplicity doesn’t compromise its deliciousness.

The simplicity of this dish also makes it highly adaptable. It can serve as a blank canvas for culinary creativity to fit your own tastes, preferences, or dietary needs. Whether you prefer to keep it classic or add a personal twist, a simple macaroni salad can easily be tailored to suit any palate or occasion. Its adaptability also means it pairs well with a wide range of main dishes.

In essence, choosing a simple macaroni salad recipe ensures a reliable crowd-pleaser that’s both easy to prepare and endlessly customizable, making it a go-to dish for any cook seeking to fill out a menu with minimal fuss.

Ingredients for the Best Macaroni Salad Recipe

As with most meals, cooking the best macaroni salad starts with selecting the right ingredients. This is crucial to achieving the perfect blend of flavors and textures. Whether you’re aiming for a simple macaroni salad or a creamy macaroni salad recipe, here’s a guide to ensure your dish becomes a favorite at every gathering.

Essential Ingredients for a Homemade Macaroni Salad

There aren’t that many ingredients in the basic macaroni salad. Though there are a few more in the dressing, the bulk of macaroni salad is pasta and veggies. Look for fresh produce to get the really crisp veggies this recipe deserves.

• Elbow Macaroni – The foundation of any classic macaroni salad. Opt for high-quality, durum wheat pasta for the best texture.
• Bell Pepper – Crunchy, slightly sweet, and colorful. Just look for plump, fresh peppers. Choose whichever color or mix of colors you prefer.
• Carrot – Sweet, crisp, and orange. I like to shred them for a softer texture, but you can dice for a bit more bite. Don’t use baby carrots, they’re just too watery.
• Onion – Sharp, aromatic bite to balance the dressing. I like red onions for this, but really any will do.

Creamy Dressing Ingredients

The goal here is a creamy, tangy dressing that carries most of the flavor of this dish.

• Mayonnaise – The key to a creamy macaroni salad recipe. Choose a smooth, rich mayo that complements the pasta without overpowering it.
• Vinegar – A splash of apple cider or white vinegar brightens the flavors and balances the creaminess of the dressing.
• Sugar – A touch of sweetness to balance acidity and round out the dressing’s flavor. But we will use it sparingly because it shouldn’t be sweet.
• Mustard – A touch of mustard adds a tangy zing. I like Dijon, but yellow mustard works well depending on your flavor preference.
• Fresh Herbs – Aromatic, bright, and herbaceous. My recipe here calls for some fresh dill, but other fresh herbs could be great to include.
• Seasoning & Spices – Salt, garlic powder, pepper, and celery seed to deepen and sharpen the dressing.

Optional Add-ins for a Personalized Touch

Make this recipe your own by adding in some personalized touches. Adjust it to your family’s dietary needs. Add in some protein to bulk the recipe up a bit. Here are some add-ins to consider:

• Other Veggies – Cucumbers, cherry tomatoes, radish, broccoli florets, peas, really the list is endless for what you could add in. Any fresh and crunchy veggie would do.
• Protein – Try adding cooked bacon, diced ham, cubed chicken, or chopped hard-boiled eggs for a heartier salad.
• Cheese – Cubes of sharp cheddar or other cheese can give a savory element.
• Pickles – Tangy, briny crunch that adds zip and contrast to the creamy dressing.
• Olives – Salty, savory bites that lend depth. Slice or chop for even distribution.
• Fruits – Surprising, sweet, and bright pockets of flavor (apple, pineapple, or grapes); use sparingly to avoid overpowering the salad.

Step-by-Step Guide: Easy Macaroni Salad Recipe

Macaroni salad is simple. Cooking pasta, chopping ingredients, mixing the dressing, and combining it all together. Even though creating the best macaroni salad recipe involves just a few simple steps, following this guide will surely help it become one of your favorite dishes.

Preparing the Macaroni

To make a great homemade macaroni salad, start by selecting quality elbow macaroni. Cooking the pasta correctly is crucial for texture and taste. Here are some tips to ensure your macaroni is perfectly cooked:

1. Use Plenty of Water – Fill a large pot with water and bring it to a rolling boil. This prevents the pasta from sticking together and ensures even cooking.
2. Season the Water – Add a generous amount of salt to the boiling water. This is your chance to season the pasta from the beginning, enhancing the overall flavor of your final dish.
3. Cook to Al Dente – Follow the package instructions for cooking time, but aim for al dente, where the pasta is tender but still firm to the bite. Overcooked macaroni can become mushy, especially once mixed with our dressing.
4. Rinse with Cold Water – Once cooked, immediately rinse the macaroni under cool water to stop the cooking process and cool the pasta. This also helps prevent it from sticking together as it cools. I normally wouldn’t recommend this step, but it works a treat for pasta salads.

Creamy Dressing and Crunchy Veggies

While the pasta is cooking, start making the dressing and chopping the rest of the ingredients.

A creamy macaroni salad recipe hinges on the perfect dressing. Rich and tangy, yet not overpowering. Mix it together by just combining all of the dressing ingredients in a medium bowl and whisking it smooth. Check the consistency of the dressing here. It should be smooth and pourable. If it is too thick, thin it with a touch more vinegar or some of the pasta water. If it seems too thin to stick to the pasta, then stir in some more mayo.

This dressing works because it builds off of our creamy base of mayonnaise. Then, adds in some acid, hints of sweetness, and a balance of spices and seasonings.

While the dressing rests, prep the vegetables. Wash and dry everything. Trim, seed, and dice so pieces are small and uniform for consistent texture and easy mixing. Or you can try grating the carrot or even the onion. I like what grating the carrot does for its texture, so that’s my preference for this recipe.

Combining Ingredients

It’s time to bring everything together.

Transfer pasta to a large bowl and add in all of the prepped veggies. At this point, you can also add in any of the optional mix-ins you want. Use a wide, flexible spatula to gently stir it together. Try to get the ingredients evenly mixed.

Now add in the dressing. Gently stir it all together again until the dressing evenly coats everything.

Taste and adjust your homemade macaroni salad. A little extra salt, acid (vinegar or lemon juice), or a dash of extra seasonings can bring balance to the dish. Cover and chill the macaroni salad for at least an hour so the dressing hydrates the pasta and flavors meld. Before serving, give one last gentle stir. Garnish with a sprinkle of paprika or freshly chopped parsley for a pop of color.

Customizing Your Creamy Macaroni Salad Recipe

When it comes to crafting the best macaroni salad recipe, customization is key. This dish’s versatility allows you to tweak it according to dietary preferences, nutritional goals, or flavor inspirations from around the world. Below, we explore ways to adapt this easy macaroni salad recipe to suit various needs and tastes.

Variations for a Healthier or Vegan Version

If you’re looking to indulge in a creamy macaroni salad recipe without veering off your health goals, consider these simple macaroni salad adjustments:

Healthier Ingredients: Substituting traditional mayonnaise with Greek yogurt (or a 50/50 mix) can reduce calories while adding creaminess and a subtle tang. Incorporating whole wheat or gluten-free pasta can align with dietary preferences without compromising on texture.

Vegan Macaroni Salad: To create a vegan-friendly dish, swap regular mayo with a plant-based alternative. That’s really the only swap needed. You can also opt for plenty of additional fresh vegetables. Make sure the pasta is egg-free, too.

Making it a Meal: Adding Proteins and Extra Vegetables

Transforming a simple macaroni salad into a hearty meal is straightforward. Just pack it with extra protein and veggies. Be aware that if you do add a whole lot of other ingredients, you may need to make a bit more of the dressing to help keep things evenly coated. Nobody wants a dry macaroni salad.

Proteins: Incorporate bacon, chicken, ham, hard-boiled eggs, or even canned tuna for a protein boost that makes this salad more of a main dish. Try adding in some cubed or shredded cheese (especially cheddar). For plant-based options, consider chickpeas, edamame, or baked tofu.

Extra Vegetables: Beyond the listed add-ins, consider roasted red peppers, peas, broccoli florets, artichoke hearts, cherry tomatoes, cabbage, olives, cucumber, baby spinach, or sun-dried tomatoes. Not only do these add nutrition, but they bring vibrant colors and crunch to your homemade macaroni salad.

Other Flavors: Incorporate olive oil, lemon juice, green onion, or other fresh herbs besides dill.

By customizing your creamy macaroni salad recipe, you can create a dish that’s not only delicious and easy to make but also tailored to your specific preferences and needs. Whether you’re after the best macaroni salad recipe or a simple, homemade version, these tips will ensure it’s your new favorite dish.

Serving Suggestions and Pairings

Macaroni salad is a versatile dish that shines at a variety of events, from casual family gatherings to larger celebrations. Its creamy texture and adaptable flavors make it a favorite for:

• Backyard Barbecues – A simple macaroni salad is a staple at any barbecue, offering a cooling contrast to grilled meats. Try it with my reverse sear tri-tip, some grilled Old Bay chicken, buffalo smoked drumsticks, or a pile of smoked pulled pork.
• Picnics and Potlucks – Easily transportable, this homemade macaroni salad is perfect for outdoor gatherings along with other dishes like my potato salad recipe and rotisserie chicken salad.
• Holiday Buffets – Add a festive spin to your holiday table by including the best macaroni salad recipe alongside other traditional dishes like sage-roasted turkey.
• Lunchboxes/Plate Lunches – A creamy macaroni salad recipe can be a delightful addition to lunchboxes and plate lunches, providing a satisfying side or main.

Troubleshooting and FAQs

Make-Ahead and Storage

Macaroni salad is one of those delightful dishes that tastes even better when made ahead, allowing the flavors to meld. Here’s how you can prepare and store it like a pro:

– Make-Ahead Tips: Prepare your simple macaroni salad up to 24 hours in advance. Cook and cool the pasta to al dente, toss it with a bit of olive oil to prevent sticking, and store it separately from the dressing. Just before serving, mix the pasta with the dressing and any fresh ingredients like vegetables and herbs to maintain a crisp texture.

– Storage: Store your homemade macaroni salad in an airtight container in the fridge for up to 3-5 days. If your salad contains mayonnaise, take extra care to keep it chilled to prevent spoilage. When ready to serve, give it a good stir and check the seasoning, as the flavors tend to mellow in the fridge.

Common Macaroni Salad Mistakes and How to Avoid Them

1. Overcooked Pasta: Always cook your pasta al dente. Overcooked pasta can turn mushy when combined with dressing.

2. Under-seasoning: Season your pasta water generously and taste the salad before serving. Adjust the salt, pepper, and other seasonings to enhance flavors.

3. Dry Salad: Avoid a dry salad by ensuring your creamy macaroni salad recipe has enough dressing. If it dries out in the fridge, simply add a little extra dressing before serving.

4. Lumpy Dressing: For a smooth dressing, whisk together the ingredients thoroughly in a separate bowl, ensuring no lumps from mayonnaise or mustard. Only when it is smoothly mixed should it be stirred in with the other ingredients.

FAQs: All Your Questions About Macaroni Salad Answered

• Can I freeze macaroni salad?
  • No. Well, I guess you could. But it is highly un-recommended. The mayonnaise, pasta, and veggies of it all make it so that texture changes and separation are inevitable. Just don’t.
• What can I use instead of mayonnaise?
  • Try Greek yogurt or a combination of yogurt and a bit of olive oil for a lighter alternative.
• How can I make it healthier? 
  • You can use a lighter mayo or Greek yogurt instead of the mayonnaise. And try adding more vegetables like cucumber, broccoli, tomatoes, or peas to increase fiber and nutrients. There are also a lot of healthy pasta options out there that would boost nutritional value.
• Can I make it vegan?
  • Yes! Use vegan mayonnaise and load up on fresh veggies for a satisfying plant-based version.

Creating the best macaroni salad recipe doesn’t have to be daunting. With these tips on preparation, storage, and troubleshooting, you’ll be able to enjoy this simple dish with ease and confidence. Whether you’re serving it at a barbecue or enjoying it as a casual dinner side, this easy macaroni salad recipe is sure to become your new favorite dish. Happy cooking!

How did yours turn out?

I’d love to hear when you try out this simple macaroni salad recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

The Best Macaroni Salad

Recipe by Marc PetersonCourse: Sides, Lunch, DinnerDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Resting Time

1

hour 

Total time

1

hour 

25

minutes

This easy, homemade macaroni salad recipe is destined to become your new favorite dish. With perfectly cooked pasta, crisp vegetables, and an irresistibly creamy, tangy dressing, it’s a simple yet extraordinary crowd-pleaser for any occasion.

Ingredients

• 3 cups uncooked elbow macaroni

• 1/2 cup finely diced celery

• 1/2 cup diced red bell pepper

• 1/2 cup shredded carrot

• 1/3 cup diced red onion

• Dressing

• 1 and 1/2 cups mayonnaise

• 1/4 cup white wine vinegar (or regular white or apple cider)

• 2 tablespoons sugar

• 2 teaspoons Dijon mustard

• 1 teaspoon chopped fresh dill

• 1 teaspoon kosher salt

• 1 teaspoon garlic powder

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon celery seed (optional)

Directions

• Bring a large pot of salted water to a boil and cook the pasta until just tender (al dente) according to the pasta’s instructions
• While the pasta is cooking, add the mayonnaise, vinegar, sugar, mustard, dill, salt, garlic powder, black pepper, and celery seed to a medium bowl and whisk together until smooth
• Wash the celery, bell pepper, and carrot, then pat dry and finely dice (or shred – my preference for the carrot) the celery, bell pepper, carrot, and onion to roughly the same size
• When the pasta is done cooking, drain it in a colander and rinse briefly under cold water to stop the cooking and cool the pasta
• Transfer the drained, cooled pasta to a large bowl and add in the diced celery, bell pepper, carrot, and onion, then stir until well distributed
• Pour the dressing over the other ingredients and gently fold together until everything is evenly coated
• Cover the bowl and chill for a minimum of one hour to allow the flavors to meld
• Just before serving, give everything a final gentle stir, taste for seasoning, and garnish

Notes

• If you are making the macaroni salad ahead of time, do not stir the dressing in with the other ingredients until the same day you plan to serve it. You should still get everything mixed together and chilled at least an hour before serving.
• Remember that this is a basic recipe – you can add in different things and make adjustments as desired.

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The post Best Macaroni Salad Recipe: Your New Favorite Dish appeared first on Do You Roux?.

Mirepoix is a classic French vegetable base that is traditionally used to add depth and flavor to soups, stews, and sauces. Mirepoix is an essential element in many recipes. Once you master the technique, you’ll find that it’s an easy way to elevate the flavor of any dish.

In this post, I’ll take you step-by-step through the process of making mirepoix, and provide some tips and tricks for cutting and preparing everything. This recipe will give you the tools you need to make mirepoix like a pro.

The best part is, you can adjust the flavors according to your liking. I’ll go over the traditional method in this recipe but will outline some different methods. And, in the end, cooking is a creative process so you can mix it up any way you’d like.

So grab your cutting board and knife, and let’s get started!

What Is Mirepoix and Where Did it Come From?

Mirepoix (pronounced “meer-PWAH”) is one of the most important building blocks in French cooking. It is used to make sauces, soups, stews, braises, casseroles, and more.

A traditional mirepoix is a combination of diced onions, carrots, and celery. This mixture is sautéed together over low heat to create a flavorful base for various recipes. Its flavor profile can add depth and complexity to dishes.

The exact origins of mirepoix are not clear, since this combination of ingredients has likely been used for quite a long time.

But the term mirepoix is derived from the unnecessarily complicated name of a French aristocrat. Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix.

I know, right?

And what is crazy is that it was not like it was the aristocrat doing the cooking. But I guess he liked it enough and his chef(s?) were good enough at making things based on this combination that it became a whole thing. Thus the name was born as people began describing recipes “à la mirepoix” in 18th-century France. Then I guess it just stuck.

What Is the “Holy Trinity” in Cooking?

While the mirepoix is a staple of French cuisine, a similar combination of vegetables known as the “holy trinity” is a key ingredient in Cajun and Creole cooking in the southern United States. Like the mirepoix, the holy trinity uses onions and celery. However, green bell peppers are substituted in place of carrots.

The holy trinity likely evolved from French influence on Louisiana cuisine. The French colonists who settled in Louisiana brought with them their culinary traditions, including the use of mirepoix. However, they adapted to local ingredients and flavors and began to substitute green bell peppers for carrots.

The holy trinity provides a base of aromatic vegetables that add depth and flavor to dishes just like mirepoix. However, adding green bell peppers gives the holy trinity a distinct flavor profile. The sweetness of the peppers creates a unique blend of flavors that is essential to many Cajun and Creole dishes.

This holy trinity base is used to create dishes such as gumbo, jambalaya, and étouffée.

Whether you’re making a classic French dish or a Cajun/Creole favorite, understanding the role of these vegetable bases is essential to creating flavorful and delicious dishes.

What’s in a Mirepoix?

A basic, traditional mirepoix is a combination of just three vegetables: onions, carrots, and celery. While the basic formula is simple, there are a few key details that can make a big difference in the flavor and texture of your mirepoix.

Onions are an essential part of any mirepoix, providing a base of savory flavor. White onions are the most commonly used. But you can also use yellow onions, sweet onions, or shallots depending on your preference and the dish you’re making.

Carrots add sweetness and depth to the mirepoix, while also providing a splash of color to the finished dish. You can use regular or baby carrots, and it’s important to wash them before dicing. I like to use full, large carrots because they tend to have more flavor. Baby carrots tend to be watery.

Celery provides a subtle herbal flavor to the mirepoix. Be sure to wash the celery and trim the ends and any tough, stringy bits from the celery before dicing it.

The ratio of the ingredients in the mirepoix can vary depending on the dish you’re making. But a common ratio is 2 parts onion to 1 part each carrot and celery. But you can adjust the ratio to suit your tastes and the flavor profile of your dish.

By choosing high-quality ingredients and dicing them finely and evenly, you can create a flavorful and aromatic base to elevate your cooking.

Alternate Versions of a Mirepoix

Different regions and cultures have their own unique bases that are similar to a mirepoix. Usually, the differences are due to locally available ingredients.

A classic mirepoix consists of onions, carrots, and celery. There are a few variations that can add new flavors and textures to your dishes. Here are some alternate versions of a mirepoix to consider:

• The ‘holy trinity’: The cajun/creole twist on mirepoix substitutes green bell peppers for the carrots in the traditional mix
• Soffritto: This Italian version is the same mix of carrots, celery, and onion but usually cooked in olive oil versus the traditional butter
• Sofrito/refogado: The Spanish/Portuguese mix is garlic, onion, and peppers cooked in olive oil, with tomatoes or carrots optional – note that it is also usually chopped much smaller than a regular mirepoix
• Suppengrün: The German mix literally meaning ‘soup greens’ consists of carrots, leeks, and celeriac
• Włoszczyzna: The Polish version meaning ‘Italian stuff’ includes celery, parsley, carrots, and leeks
• Pinçage: Cooking a traditional mirepoix longer and adding tomato purée creates this darkened brown mixture

Remember, the ratio of the ingredients in your mirepoix can vary depending on the dish you’re making and your personal taste. Don’t be afraid to experiment with different combinations of vegetables to create the perfect mirepoix for your dish.

Cutting the Onion

I’m not crying, you’re crying. Cutting onions for a mirepoix is a simple but important task. Follow the steps below for the simplest way to get an even dice every time.

Start by cutting off the non-root end of the onion. Then cut the onion in half from the top to the root end. Peel the skin off of each onion half, being careful not to remove too much of the onion flesh.

Place each half flat-side down on the cutting board.

Use a sharp knife to make vertical cuts into the onion, cutting down to but not through the root end. Make the cuts about a quarter-inch apart and try to be evenly spaced. This will help you get similar-sized pieces.

Turn the onion halves 90 degrees and make horizontal cuts across the onion. The size of the pieces will depend on how finely you want to dice the onion for your mirepoix.

As I noted before in my post on how to caramelize onions, there are some methods to avoid eye irritation:

• #1 – Cut the onions under your stove vent with the fan running
• #2 – Freeze the onions for 10 to 15 minutes before removing them from the freezer and cutting them

Once you’ve diced the onions, you’re ready to chop the other vegetables to create a flavorful mirepoix.

Cutting the Carrot

Cutting carrots for a mirepoix is another important task in kitchen prep. Here’s how I do it:

Start by thoroughly washing your carrots. You can peel them if you’d like to. Then begin cutting by trimming off the stem end of the carrot and the pointed tip at the other end. If the carrot is long, cut it in half to make it easier to handle.

Carefully slice the carrot into quarter-inch thin strips. Place the strips flat-end down on the cutting board.

Cut the strips in halves or thirds to get roughly quarter-inch carrot cross-sections. Then line all of them up and cut them into thin slices. See the photos above for general guidelines.

Now that you’ve mastered cutting the onions and carrots, it’s time to move on to the celery and start creating your delicious mirepoix.

Cutting the Celery

Cutting celery for a mirepoix is the final step in preparing this flavorful base for many dishes.

Start by trimming off the root and tip ends and any brown or damaged parts of the celery. Cut the celery into 3 to 5 thin strips lengthwise. Make the strips about a quarter-inch thick.

Then line up all of the celery strips and chop them into pieces.

Try to get roughly equal sizes for the onion, carrot, and celery. Even sizes will help everything cook at the same rate so that nothing gets under or over-cooked compared to anything else.

Now that you’ve mastered cutting the onions, carrots, and celery, you’re ready to start creating your delicious mirepoix.

Recipes to Use Mirepoix

Now that you know how to make a mirepoix, you’re ready to start using it as the base for a variety of delicious dishes. Soups, stews, sauces, and casseroles. Mirepoix can add depth and flavor to any recipe. In this section, we’ll explore some of the most popular dishes that use a mirepoix base and provide you with easy-to-follow recipes that you can try at home.

As you experiment with different recipes, you’ll find that the proportions of each ingredient can be adjusted to suit your taste and the dish you’re making.

So, let’s get started and explore some of the delicious dishes that you can create using a mirepoix base:

• Simple Chicken Noodle Soup
• From Scratch Chicken Pot Pie
• Rotisserie Chicken and Lentil Soup
• Garbanzo Lemon Orzo Soup
• Roasted Butternut Squash Soup
• Creamy Chicken and Wild Rice Soup
• Traditional Lobster Bisque

That’s it! Making a mirepoix is a simple but essential technique for any home cook. With just a few ingredients and some basic cooking skills, you can add depth and flavor to all of your favorite recipes.

How did yours turn out?

I’d love to hear when you try making a mirepoix! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

How to Make the Perfect Mirepoix

Recipe by Marc PetersonCourse: Soups, Sauces and CondimentsDifficulty: Easy

Servings

1

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

A perfect mirepoix is an essential mix of chopped onions, carrots, and celery that is used as the base building block for a variety of other recipes

Ingredients

• 2 parts onion

• 1 part carrot

• 1 part celery

• Butter

Directions

• Wash the celery and carrots thoroughly and peel the onion
• Dice the onion, carrots, and celery into small, evenly-sized pieces
• Heat about 1 tablespoon of butter for every two cups of chopped vegetables in a large skillet or Dutch oven over low heat
• Once the butter is melted, add the chopped onion, carrots, and celery to the pan and stir to coat in the butter
• Cook the vegetables for 15-20 minutes, stirring occasionally, until they are softened and fragrant
• The mirepoix is now ready for the next steps to use as a base for a variety of dishes

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When most people think of pickling, they think about cucumbers. But I don’t happen to like regular pickles. So, pickled red onions are a far more common kitchen staple for me. Learn how to pickle red onions to use them as a condiment, side dish, or salad dressing ingredient.

If you are planning to have a backyard barbecue this summer, or you just love the taste of a red onion pickled in vinegar, you are going to love this step-by-step guide. You will learn everything you need to know about how to pickle a red onion.

After enjoying pickled onions a few times when eating out, I kind of thought that making them would be difficult and not worth the effort. They seemed, for some reason, like a fancier condiment that is only really attainable for restaurants.

Wrong.

Quick pickled red onions are surprisingly simple to make and take only a few minutes of active cooking time, with a little period of hands-off resting. And then it’s off to the races to cover whatever dish you desire with pickled red onions.

Pickling Basics

Pickling is used to preserve and extend food’s shelf life by either fermenting food in brine or covering it with vinegar. This process is most commonly associated with cucumbers – which we simply call pickles. But this can vary.

There are endless ways to pickle, and there’s a wide variety of foods and tastes you can achieve with the process. You’ll find it’s an easy and versatile kitchen skill to learn.

In this case, we are going to focus on how to pickle red onions. And first, it’s important to understand the general process of pickling.

For this recipe, we’ll be pickling in a vinegar solution. This is a quick-pickle or refrigerator pickling method. We won’t be brining or canning or sealing. So it is not complicated and you don’t have to worry about messing the process up.

Though the process is simpler, it doesn’t preserve things for quite as long as a full pickling method. So, the jar or container of pickled red onions must be kept in the fridge. It can usually be stored for about three weeks. After that time, they will start to lose their texture.

Pickling red onions is an easy and simple process.

Peel and slice the onion. Add the sliced onion into a jar. Add in anything else with which you’d like to flavor the onions. Heat up the water, vinegar, sugar, and salt just to a boil. Pour the pickling solution over the onions. Then let it rest and do its magic.

Equipment & Tools to Pickle Red Onions

The only special equipment you’ll need is a sealable container.

You can use a mason jar, which is a traditional pickling tool, but you can also use any other sealable jar, container, or glass.

Use any kind of vinegar you like, but I settled on a mix of apple cider vinegar because it has a nice, tart flavor that is great with red onions.

You can use any kind of salt you like, but I recommend kosher salt.

A quality mandoline slicer can help you achieve the most consistent results for even slices. But you can use a knife or mandolin, whichever you are most comfortable with.

A funnel may also be helpful in the kitchen for this recipe. Depending on the size of the opening for your selected container, a funnel can help get the vinegar mixture where it needs to go.

Steps to Pickle Red Onions

Here are the steps to take when learning how to pickle red onions:

1. Peel and slice the red onion
2. Add the onion slices to a mason jar, optionally add any other herbs, spices, or flavorings to the jar
3. Heat the water, vinegar, sugar, and salt to just a boil
4. Add the vinegar, salt, and spices
5. Add the lid and shake the jar vigorously to mix the ingredients together
6. Let the jar sit out for at least 30 minutes until the onion is tender
7. Use or store the onions in the fridge

Just follow these simple steps to get your own tangy results.

Optional Ingredients

You can add additional spices or flavorings to your pickled red onions. For this recipe, I’ve decided to include garlic in with the onions when pickling. It helps add flavor, and you can enjoy the pickled garlic as a nice little surprise to your dish as well.

But garlic isn’t the only flavor option.

If you want to make pickled red onions that are more sour, you can add a few tablespoons of lemon or other citrus juice to the jar before pouring in your vinegar.

If you’re pickling a red onion for the first time, you may want to stick to my recipe. But if this isn’t your first rodeo, then you can try something a little different. Feel free to experiment and make this recipe your own.

Here are a few of my favorite extra pickling ingredients. Take any of the following, slice or chop them, and then add them to the jar on top of the onion before pouring the vinegar in:

• Dill
• Garlic
• Jalapeños
• Ginger
• Chives
• Thyme
• Basil
• Chili flakes or powder
• Whole black peppercorns

Use either my basic recipe or a mix with any of the above additions and you’ve just taken the right step to becoming a pickle master.

How To Use Pickled Red Onions

The purpose of these pickled red onions is to add a punch of tart, salty, vinegar flavor to any dish. But if you need some suggestions, then look to any of the following for a good start to a meal:

• Try them in your favorite Mexican food: Like a Fully Loaded Breakfast Burrito, Ground Beef Tacos, or one of the most popular recipes on the site, the Fried Baja Shrimp Burrito

• Use them in a salad: Try my Sesame Soy Chopped Salad or Gorgonzola Pear Salad with Breaded Chicken

• Add them to a burger or fried chicken sandwich

How did yours turn out?

I’d love to hear when you try pickling some red onions. Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

How To Pickle Red Onions: An Easy Step-By-Step Guide

Recipe by Marc PetersonCourse: CondimentDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

5

minutes

Resting Time

30

minutes

Total time

50

minutes

Learn how to pickle red onions to add a tart pop of flavor to your favorite dishes

Ingredients

• 1 large red onion

• 2 cloves garlic

• 1 cup water

• 2/3 cup apple cider vinegar

• 1/3 cup white wine vinegar

• 2 tablespoons granulated sugar

• 1 teaspoon coarse kosher salt

Directions

• Peel and slice the onion and garlic into thin slices
• Place the sliced onion and garlic into a glass mason jar or another sealable container
• Stir together the water, apple cider vinegar, white wine vinegar, sugar, and salt in a small saucepan
• Place the pan over medium-high heat and bring it to a boil
• Once it begins to boil, remove it from the heat and pour it over the onions and garlic in the container
• Seal the container, shake it well, and let it sit on the counter for at least 30 minutes until the onions are tender and pink
• Use immediately or refrigerate the pickled red onions for up to 3 weeks

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The post How To Pickle Red Onions: An Easy Step-By-Step Guide appeared first on Do You Roux?.

This is a true one-pot meal. The veggies, herbs, spices, and chicken all go into one Dutch oven. And that all goes together into the oven to cook together at the same time. This Dutch oven roasted chicken couldn’t be simpler.

A good roast chicken is all about getting juicy meat and crispy skin. The vegetables in the bottom of the pot cook in all of the juices to tender morsels of goodness. Paired together with some of the juice or a quick gravy and you have a whole meal with one pot.

Just look at that delicious browning above, but don’t notice that this chicken came with a broken drumstick on one side. Not my fault. That’s just how it was from the store. Note – this does not affect the flavor of the chicken in any way.

After enjoying this for dinner, you can save the chicken bones for homemade chicken stock. I made a huge batch of chicken stock the day after this meal. The flavor of the stock seems like it will be perfect to pair with some of the leftover chicken meat to make a simple chicken noodle soup.

Roasted Chicken in a Dutch Oven

The heat retention and distribution of a Dutch oven is great for roasting. It is the thick walls that help to cook everything evenly. They are suited for long, slower cooking. Which is exactly what we want for a roasted chicken. Though an hour and a half or so isn’t very long compared to some other meats, chicken is usually fairly quick-cooking.

Many recipes call for tying the legs together and sometimes tying the wings down as well. Though I do this when cooking turkey, I think it isn’t necessary for the chicken. It is not in the heat for long enough and the thick cast iron keeps things evenly heated inside.

For determining the proper doneness of the chicken, I highly recommend having an instant-read thermometer. It is useful for cooking any kind of meat and being certain that it is cooked to the correct temperature. You don’t want to have meat underdone and get sick – or have to throw it back on the heat. And you also don’t want to overcook meat because that makes it dry and tough. One thing I have learned from smoking meat is that you always cook to temperature and not time. Because things cook at different rates depending on hundreds of factors.

To serve it, I recommend carving the roast chicken up like a turkey. Then once you have vegetables and chicken plated, ladle some of the cooking liquid over the top of the chicken. You could also make a quick roux, add some of that cooking liquid, and turn it into a quick gravy to pour on top.

Mistakes Were Made

I made a few mistakes on my first attempt at this recipe. First off, I ended up putting the chicken in breast-side down without thinking about it. This didn’t ruin the chicken or anything. But, it makes it so that the skin isn’t crispy on that breast side. And because we load the herbs and spices on top of the chicken, there’s a little less chance for that flavor to really get down into the meat. So, make sure to put the chicken breast side up in the Dutch.

I also had too much paprika and too little salt in my original mix. Because I am a little partial to smoky flavors and always use smoked paprika. But when it was caking on top of the chicken I realized I had too heavy a hand. And the finished dish clearly needed more salt. So I went back to the recipe and made some adjustments

Rest assured that I am fully confident in the new spice ratios.

Dutch Oven Garlic Roasted Whole Chicken

Recipe by Marc PetersonCourse: DinnerDifficulty: Moderate

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Total time

1

hour 

50

minutes

Golden-crisp skin and juicy, tender meat make this roasted chicken perfect for dinner paired with roasted veggies

Ingredients

• 1 yellow onion

• 4 large carrots

• 3 large potatoes

• 15 garlic cloves, divided

• 1/4 cup olive oil

• 4 to 6 pound whole chicken

• 2 lemons, divided

• 8 tablespoons butter, divided

• 1/2 tablespoon smoked paprika

• 1 tablespoon salt, divided

• 1/2 teaspoon pepper

• 6 sage leaves

• 3 small sprigs thyme

• 1 sprig rosemary

Directions

• Preheat the oven to 375°F (190°C)
• Wash and chop the potatoes, onion, and carrots into about 1-inch pieces
• Peel all of the garlic cloves
• Cut one lemon in half, juice one half of it, and slice the other half into thin rounds
• Slice the second lemon into quarters
• Cut the butter into cubes
• Add the onion, carrots, potatoes, and 13 of the garlic cloves to the Dutch oven, drizzle them with the olive oil, and stir to coat
• Top with half the butter cubes
• Slice the remaining 2 garlic cloves thinly and set aside
• Place the chicken in the center of the Dutch oven on top of the vegetables
• Drizzle the lemon juice over the chicken
• Sprinkle the paprika, salt, and pepper on top of the chicken and the vegetables
• Place remaining butter cubes on top of the chicken
• Add the sliced garlic, rosemary, sage, thyme, and lemon slices on top of the chicken
• Place the lid on the Dutch oven, put it in the oven, and cook covered for 1 hour
• After an hour, uncover the pot, move the herbs and lemon slices from off the top of the chicken and cook until the thickest part of thigh reaches 165°F (75°C), another 30 to 45 min for a 5-pound chicken

The post One-Pot Dutch Oven Garlic Roasted Whole Chicken Meal appeared first on Do You Roux?.

Is it legal to call this a pot roast if it is cooked in the slow cooker? Should it have a different name since it isn’t in a pot? Is a Crockpot a pot? Pot is in the name, after all. Whatever its called, this Crockpot pot roast recipe will make a full meal while you are at work or otherwise occupied.

It will take some prep work ahead of time to get everything set, but it is worth it for the end result. And it can be ready for whenever your family wants to sit down for dinner. This is one of those dinners that I keep going back to get more, even when I know I am full. It is too tasty!

Though there are a lot of roast options out there, I recommend going with a good marbled chuck roast. This will get you that fall-apart tender roast. Bottom round, top round, and brisket roasts can also be used. Your results may vary with those other cuts.

Either way, make sure you opt for a quality piece of meat as it will be reflected in your final results.

For the vegetables, I go with the typical carrots, potatoes, and onion. These are sturdier vegetables that take on the flavors of the beef. The carrots and onions help add a touch of sweetness. The potatoes just soak up that broth and become a smooth, salty treat.

But you can choose to replace any of the vegetables with ones that you think would work well. Make sure they can stand up to the long cook time without turning to mush. It isn’t pleasant for anyone. They need to have a little bit of a bite to them still when they’re done cooking.

Prepping the Crockpot Pot Roast

The biggest effort in prepping this meal is washing and chopping all of the vegetables. If you are planning on getting this meal in the slow cooker before leaving your house for the day, then you may want to tackle the vegetables the night before. Just wash, slice, and store them in the fridge. The next morning they’re ready to go with no effort.

To prepare everything in the morning, salt and pepper the roast and give it a good sear. This helps add some flavor and color for the final roast. Just look how good the roast looks with just a quick sear. Then just toss everything into the Crockpot and you’re good to go. Set it and forget it for many hours.

My recommendation for this Crockpot pot roast recipe is to try and build a sort of bed of one layer of vegetables, then place the roast on top off that layer and fill in around it with the remaining vegetables. I then pour in the liquids, add the seasonings, and top the roast itself with the halved garlic. See image below for reference:

Once it is done cooking, you can make a gravy. I love gravy. My wife does not. Her loss.

It is a velvety-smooth sauce that gives you a full punch of the roast flavor because we use some of the liquid that distilled in the bottom of the Crockpot to make the gravy. It starts out with a quick roux, to which we add the drippings and some beef broth. What’s not to love?

Equipment

While we were still living in Texas, we had a smaller pantry. So I guess not everything was bigger in Texas (though most things were…). And we ended up keeping our Crockpot on the floor of the pantry under the lowest shelf.

I do not remember exactly how, and nobody is naming any names or pointing any fingers, but the lid of the Crockpot broke. Shattered, to be exact. Just the top handle, the metal ring and a pile of glass were left. We kept it for a while, thinking we would just buy a new lid. But we never got around to that.

Eventually, I saw a sale, did a little (or a lot) of research, and decided to upgrade. With the advent of the InstantPot, Crockpot had to step up their game. So I ended up getting this rather large multi-cooker Crockpot when it was on sale. It is a 10-quart beast that is round instead of its usual oval shape.

And I love it. It has so many functions. I was able to sear the roast right in the multi-cooker. One less thing to clean. It is a very large one, though I do think they offer a few other sizes as well.

You can also opt to use slow cooker liners to make for easy clean-up. My wife’s family endearingly calls them Crockpot condoms. So take that as you will.

But when everything is done cooking and you’ve eaten every last morsel, you can just pull that bag out, toss it, and put the slow cooker away. They are made to be safe for heat and food.

So, go find yourself a chuck roast and make this Crockpot pot roast recipe today.

Beef Pot Roast

Recipe by Marc PetersonCourse: DinnerDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

15

minutes

Slow Cook Time

9

hours 

Total time

9

hours 

45

minutes

A perfect meat and potatoes meal that is hands-off while the slow cooker does all the heavy lifting

Ingredients

• Roast

• 3 to 4 pound beef chuck roast

• 2 teaspoons salt

• 1 teaspoon pepper

• 1 tablespoon olive oil

• 1 large onion

• 5 large carrots

• 5 large potatoes

• 4 cloves garlic, halved

• 2 and 1/2 cups beef broth

• 1/4 cup red wine vinegar

• 1/2 tablespoon Worcestershire sauce

• 1/2 teaspoon oregano

• 1/2 teaspoon thyme

• 1/2 teaspoon smoked paprika

• Gravy

• 2 tablespoons butter

• 4 tablespoons flour

• 1/2 cup drippings from the roast in the slow cooker

• 1 to 2 cups beef broth

Directions

• Cook the Roast
• Slice the carrots, potatoes, and onion into 1 to 2-inch pieces
• Evenly coat the roast with salt and pepper
• Sear both sides of the roast until browned for 3 to 4 minutes in the olive oil in a pan on medium-high heat or in your slow cooker if it has that function
• Add the roast and the sliced carrots, potatoes and onion to the slow cooker
• Add remaining ingredients to the slow cooker
• Cook on low 8 to 10 hours (recommended), or on high for 4 to 5 hours until roast and vegetables are tender
• Either make the gravy following the instructions below, or serve
• Make the Gravy
• About 10 minutes before you are ready to eat, melt the butter in a pan on medium heat
• Scoop out the 1/2 cup of the liquid from the bottom of the slow cooker with the roast
• Add the 1/2 cup drippings and the flour to the pan and stir for 3 to 5 minutes until flour has fully incorporated
• Whisk in 1 to 2 cups broth to reach the desired gravy consistency, then salt and pepper to taste
• Serve the roast, topped with gravy

Notes

• For super-easy cleanup, use a slow cooker liner – once the meal is done you can grab the bag and throw it out.

The post Crockpot Pot Roast Recipe for Weeknights appeared first on Do You Roux?.

Throw a bunch of ingredients in a big pot with some water and let it simmer for a while. Now you have chicken stock.

It is almost that easy. A little prep work and some small effort once it has finished simmering is all it really takes. The magic mostly happens by letting the pot sit there undisturbed, doing its own thing for at least a couple of hours. As it simmers it will spread a mouth-watering aroma through the house.

Thousands of recipes use chicken stock. And you can definitely use store-bought stock to make delicious meals. But the extra effort of making your own stock gives you more depth of flavor for your final dish and more control of exactly how it will taste. It is especially important to make your own stock when it is a featured ingredient – like for broth-based soups. A simple chicken noodle soup is elevated to the next level when using homemade stock.

I tend to make stock whenever I have made a recipe that leaves me with bones from the meat. And when I make it, I make a huge vat of it. Then I will keep some of that in the fridge for use in the next week, and freeze the rest for use over the next few months whenever I want to bust out the reserves.

Chicken Stock or Broth?

Some people like to get into the nitty-gritty differences of chicken stock vs chicken broth. But that’s not what I’m all about.

In my opinion, you can use stock and broth interchangeably. Boiling meat, fish, or vegetables with some aromatics and seasonings is the same method for both. Generally, stock is made with more bones and cartilage while broth includes more meat. Broth is also typically cooked for a shorter period of time.

Eh, whatever. They’re the same. I typically include whatever leftover bones and meat I have on hand and cook for as long as my time will allow. In my opinion, longer tends to be better as you give more time for flavors to develop and for collagen to seep from the bones. But if I don’t have time for that, then a much shorter stay in the pot still gets the job done.

What Goes Into Stock?

Don’t take this recipe as set in stone. It is more of a jumping-off point for whatever you want to include in your stock. Mix and match what seems best to you, while making sure to think of what will work with the flavors of your planned final dish. You want everything to be working together.

Do not add salt to the stock. Since this is not a final dish, you don’t want to salt it yet. Save that for once you have cooked everything and then add salt to taste. You won’t risk having too much salt if you wait to add it.

• Chicken – Use bones, skin, meat, and drippings from chicken as the base flavor for the stock. My go-to is using the picked-over carcass from two Costco rotisserie chickens. For a deeper and richer flavor, throw it all on a baking sheet in the oven and roast it at 350°F (175°C) until golden-brown.
• Aromatics – These are vegetables, herbs, and spices that add aroma and flavor to your dish.
  • Vegetables – Most stocks call for garlic, onions, carrots, and celery. But feel free to experiment and try other options. Leeks, asparagus, mushrooms, peas, bell peppers, spinach, tomatoes.
  • Herbs – I generally like to use sage, rosemary, parsley, and thyme because they tend to be fairly neutral and can pair well with a whole lot of dishes. You can try adding any other herbs, just don’t go overboard because using too much in relation to the other ingredients can lend bitterness to stock.
  • Spices – Typically, I add bay leaves and peppercorn (pepper before being ground up) to stock. Ginger, cardamom, and coriander could be fun to experiment with. And you could consider using dried chiles if you are wanting a dish with some spiciness to it.
• Water – Good old plain water, nothing complicated here.

How to Make Chicken Stock

Recipe by Marc PetersonCourse: SoupsDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

2

hours 

Total time

2

hours 

15

minutes

Long-simmered chicken stock for full flavored soups and sauces

Ingredients

• 4 to 5 pounds chicken bones, meat, and skin (2 rotisserie chicken carcasses)

• 4 large carrots

• 5 celery stalks

• 1 large onion

• 10 peppercorns

• 4 sprigs thyme

• 2 sprigs sage

• 4 sprigs parsley

• 2 sprigs rosemary

• 2 bay leaves

• 1 tablespoon apple cider vinegar

• 20 to 30 cups water

Directions

• Cut the ends off of the onion and then cut it into quarters
• Slice the carrots and celery into 3 to 4 inch pieces
• Add all ingredients except water to a very large stock pot
• Add enough water to cover everything
• Place the stock pot on high heat until you see bubbles starting to form and immediately turn the heat to low
• Cover with a lid and simmer on low for 2 to 8 hours (the longer you can, the better)
• Remove and discard the bones and vegetables using a slotted spoon or tongs
• Line a mesh strainer with cheesecloth and strain the stock to remove anything remaining in the liquid
• Use the stock or cool it down in an ice-water bath and store it in the fridge or freezer

Notes

• Tie up your herbs with kitchen twine so that it is easier to remove at the end before straining
• Store extra broth in quart-sized plastic deli containers in either the fridge for about a week or in the freezer for up to 4 months

The post How to Make Chicken Stock appeared first on Do You Roux?.

The first thing you need to know is it takes some time to truly caramelize onions. There are a few methods to more quickly make some faux-caramelized onions, but those tend to rely on adding sugars that caramelize around the onions rather than the sugars in the onions themselves. It is definitely worth the wait.

Caramelized onions have a rich sweetness that adds much more complexity to the final dish in which they’re used. They also smell delicious while cooking, so that’s an added bonus. You can use any kind of onion to caramelize, though it is a little more difficult to tell when red onions are finished because of their inherent color.

You can substitute caramelized onions in many dishes that call for onions. They’re also amazing as toppings for a whole ton of recipes – pizza, burgers, steak, sandwiches, patty melts. There is a delicious homemade white pizza that I love to make where I caramelize onions to go with chicken, cream sauce, and cheese. I will have to add that recipe to my plans…

Steps for Caramelizing

It is easy to caramelize, you just need to take it low and slow. Because there are natural sugars in the onion, if you cook them on too high a heat they will burn before caramelizing. I had my stove squarely in between the low and medium settings. Basically, fat plus onions plus medium-low heat plus time is the recipe to caramelize onions.

1. Cut and prepare the onions
2. Add fats on medium-low heat in a large frying pan
3. Add onions to the pan
4. Cook and stir every few minutes until caramelized

A compiled image below shows the onions in the pan while cooking about every ten minutes, so you know generally what to expect.

General Onion Tips

Picking onions at the store or market – Pick the onion up and make sure it doesn’t have any soft spots. While you’re holding it you can take a whiff – if you get a strong onion smell, then put it back because it is already on its way out. Sprouting onions and ones with bad blemishes on the outside should be avoided.

Storing onions – Keep onions in a cool, dry, well-ventilated space, out of direct sunlight. Uncut onions do not need to be refrigerated. They can last 1 to 2 months when stored properly. If you notice any of the issues from the picking onions section in your stored onions then either use it immediately or put it in the compost depending on how far gone it is.

Remove the onion smell from your hands – Washing your hands with salt, or washing them while rubbing a stainless steel spoon, fork, or knife will help remove the smell. The metal attracts the sulfur compounds that make your hands smell. There are also special metal ‘soap’ bars that you can get to help rinse the smell away. After washing with salt or stainless steel, use some soap to wash and you’ll be good to go.

Curb the watering eyes – I’m not crying, I’ve just been cutting onions. Compounds released when cutting can irritate the eyes. Two methods work really well – #1 – cutting the onions under your stove vent with the fan running #2 – freeze the onions for 10 to 15 minutes before removing them from the freezer and cutting. So try one or both methods next time. Also, try wearing contacts. Haha. I wear contacts and they seem to make a barrier to the irritating chemicals. I can definitely notice a difference when I don’t have them in.

Recipes To Caramelize Onions

• White Pizza
• French Onion Soup
• Grilled Steak
• Homemade Hamburgers
• Patty Melt
• Onion Dip

In the photo of the appetizer above, I just grabbed some crackers and then topped them with goat cheese, caramelized onions, and parsley. An easy, simple snack or appetizer that looks high-end. All because I took the time to caramelize the onions.

How to Caramelize Onions

Recipe by Marc PetersonCourse: SidesDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

50

minutes

Total time

55

minutes

Caramelize onions to deepen their flavor and bring out their natural sugars for a savory-sweet addition to tons of recipes.

Ingredients

• 4 large onions

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 1/2 teaspoon salt

Directions

• Slice the ends off the onions
• Place the onion on one of the cut ends, cut it in half, and then remove the peel
• Place the halves on the newly flat side and then slice into long strands between 1/8th and 1/4 inch thick
• Melt the butter in a large frying pan on medium-low heat
• Add the olive oil and the onions to the pan, stirring to coat the onion slices
• Cook the onions while stirring every 3 to 5 minutes until fragrant, brown, and caramelized – 50 to 60 minutes

Notes

• Sticky stuff stuck to the pan after cooking? You can deglaze the pan with 1/4 cup broth or water to pick that deliciousness up and mix it back into the onions

The post How to Caramelize Onions appeared first on Do You Roux?.