Spicy Caramelized Onion
- 4 Quebec yellow onions, peeled
- 375 ml (1 1/2 cups) white wine vinegar
- 7 ml (1 1/2 tsp.) cumin
- 7 ml (1 1/2 tsp.) ground coriander seed
- 250 ml (1 cup) brown sugar
- 30 ml (2 tbsp.) cream cheese, 6% fat
- 60-75 ml (4-5 tbsp.) 1% milk
- 15 ml (1 tbsp.) caramelized onion
- 15 ml (1 tbsp.) fresh parsley, chopped
- Freshly ground salt & pepper
- 1 80 to 100-g (2 3/4 to 3 1/2-oz.) salmon fillet
- 1 serving of pasta, according to appetite
- 4 cherry tomatoes
- 4 slices cucumber or 2 leaves lettuce
- Soak peeled onions whole for 30 minutes in cold water.
- Thinly slice. Transfer to a pot. Add vinegar and spices. Cook while stirring over medium-high heat.
- Reduce heat. Simmer for 15 minutes covered. Add brown sugar and continue cooking uncovered until onion is very tender and cooking juices have thickened, i.e. approximately 1 hour. Put up in airtight sterilized jars, like homemade preserves, or keeps in refrigerator for up to 2 months.
- Whip cheese and milk. Blend in 5-10 ml (1-2 tsp.) caramelized onions and chopped parsley. Season with salt and pepper to taste. Sponge off rinsed fish fillet. Season.
Fry fish turning once after 2 or 3 minutes, according to preference. Cook pasta al dente.
- Mix in cheese sauce. Serve fish whole or cut into strips. Garnish with small fresh vegetables and remaining caramelized onions.
- For a different flavour, cook this pasta with smoked fish that goes well with caramelized onions.
- You can prepare the caramelized onions with other types of vinegar (red wine vinegar, balsamic vinegar, sherry vinegar or herbed vinegars).