I’ll take Potent Potables for $600.

A quick and tasty brunch, once again taking advantage of leftovers to make something much fancy-schmancier than I normally would with a couple of eggs.

Although my attempt at making a precious little omelette failed, as you’ll soon see, these flavors did not: Herbed goat cheese and balsamic-glazed caramelized onions with a little leftover spinach thrown in for good measure, all left over from a stuffed chicken breast I made Monday night for dinner. The tiny dutch oven holds our precious store of rendered bacon fat, which, when used in small quantities, adds a luscious fatty smokiness to whatever you’re cooking.

Also, don’t listen to those lying raisins. Caramelized onions are nature’s true candy, it just takes a little heat to bring them out of their shells. The sugar in the balsamic speeds up the caramelizing process and enhances the onion’s natural sweetness, and also adds some nice color (only really important if you’re impatient like me and don’t like to wait 45 minutes for your onions to reach a nice mahogany) .

What is “slightly overcooked,” Alex?

There’s more onion and cheese inside the so-called omelette, which is not winning any blue ribbons for being a looker but was darn tasty.

I strongly suggest you keep these onions around at all times and put them on everything you eat. You can scale this up and use the onion to fill a tart or pissaladiere, or scale it down and use them as a decorative-yet-functional garnish on some sauteed chicken.

Caramelized Balsamic Onions
3 large onion, preferably organic
2 tbsp unsalted butter (but salted won’t hurt you here)(add some bacon fat to the mix for ultimate decadence)
several large pinches of salt
1/4 balsamic vinegar

Slice or dice the onions into your preferred onion shape; half moons will give the finished onions a little more structural integrity, while a dice will produce a finished dish that’s almost like a sweet onion jam. Heat a large skillet with a lid over medium-low heat and melt the butter in it. Dump in all the onions, sprinkle with the salt and put the lid on and walk away for 10-12 minutes; don’t even stir the salt in at this point.

After 10 minutes, the onions will have started to wilt and turn partly translucent, and the ones in contact with the pan may be slightly golden. Start stirring at this point to distribute the salt and butter and make sure all the onions get their turn in the hot seat. If things are getting brown too quickly (or worse, black), knock your heat down.

After about 15-20 minutes of this, you’ll have a pan full of light-brown, silky, fragrant onions. If you want plain caramelized onions, take them to your desired brownness and stop. If you want to enhance with the balsamic, crank the heat up a bit and throw in the balsamic ( don’t keep your face too close to the pan, because those fumes *smart*). Toss all the onions to coat, and cook a few more minutes until the balsamic has pretty much reduced away except for what’s glazing the onions. Use immediately, or chill and store in the fridge for up to a week.