Between a long and difficult week, an ear infection that leaves me feeling like I'm perpetually riding the spinning teacups at Disneyland, and a last-ditch attempt to plan a party the day before the game meant that a Super Bowl party didn't coalesce at our place. So, D. and I bought snacks for two and settled in to cheer on the Steelers while I hoped the room might steady itself.
Were we going to cook? Nah. Our previous Super Bowl parties were elaborate affairs and we weren't in the mood to go all out. We bought chips and jarred cheese dip (a guilty pleasure of ours), chicken and apple sausages, Polish sausage, buns, an onion, and crescent roll dough from a cardboard-pop-tube.
D. took the grilled Polish sausage, wrapped it in the crescent roll dough, and brushed a beaten egg over the dough for a golden crust. After baking according to package directions, we had flaky pigs-in-a-blanket.
The sausages went on the grill and the onion went into the pan to make red wine caramelized onions. Caramelized onions make the world go 'round, but red wine truly takes it to another level. The onions went on top of the chicken and apple sausages in buns, along with jarred sauerkraut.
Easy Red Wine Caramelized Onions
1 large sweet onion (we used a Mayan sweet onion)
2 tablespoons of olive oil
1 teaspoons salt
2 teaspoons freshly-ground pepper
1/2 cup red wine (use something drinkable)
Slice the onion into 1/4 inch slices and break up into rings. Heat the oil in a pan and add the rings. Add salt and pepper and cook for about 10 minutes, until the onions are soft and starting to brown. Add red wine and cook until the wine is completely reduced. Use a little more salt and pepper to taste, if needed.
Makes roughly 3/4 to 1 cup of caramelized onions.
Were we going to cook? Nah. Our previous Super Bowl parties were elaborate affairs and we weren't in the mood to go all out. We bought chips and jarred cheese dip (a guilty pleasure of ours), chicken and apple sausages, Polish sausage, buns, an onion, and crescent roll dough from a cardboard-pop-tube.
D. took the grilled Polish sausage, wrapped it in the crescent roll dough, and brushed a beaten egg over the dough for a golden crust. After baking according to package directions, we had flaky pigs-in-a-blanket.
The sausages went on the grill and the onion went into the pan to make red wine caramelized onions. Caramelized onions make the world go 'round, but red wine truly takes it to another level. The onions went on top of the chicken and apple sausages in buns, along with jarred sauerkraut.
Easy Red Wine Caramelized Onions
1 large sweet onion (we used a Mayan sweet onion)
2 tablespoons of olive oil
1 teaspoons salt
2 teaspoons freshly-ground pepper
1/2 cup red wine (use something drinkable)
Slice the onion into 1/4 inch slices and break up into rings. Heat the oil in a pan and add the rings. Add salt and pepper and cook for about 10 minutes, until the onions are soft and starting to brown. Add red wine and cook until the wine is completely reduced. Use a little more salt and pepper to taste, if needed.
Makes roughly 3/4 to 1 cup of caramelized onions.
4 bites:
Hey those look mighty delicious!
awwww... hope you guys had a nice night in. feel better :)
what a great combination of easy and homemade! i love cozy nights in with comfort food.
touchdown, marie. haha.
(sorry)
I agree--caramelized onions make everything taste better. Have to try it with wine (except I only have beer--I'd better try it with beer). ;)