This is more of a technique than a recipe, per se. Chef Mark has used a version of this preparation as an ingredient in a few dishes, and some playing around in the kitchen yielded different versions which can be used in diverse ways. Any way you prepare and serve them, the natural sweetness of the onions is enhanced, and their intensity cut by cooking them slowly in champagne. They can be used as a garnish for hors d’oeuvres, a filling for omelets, mixed with soft cheese for a luxuriously textural dip, or enjoyed whole as an accompaniment to meats.
1 cup diced onion
1 cup champagne
Cook the diced onions in the champagne in a large skillet over medium-high heat. Reduce until the champagne is completely cooked off, about 10-15 minutes. Allow to cool completely and store in a covered container. Can be stored refrigerated for up to one week.
[Chef’s Note: See variations below.]
This is where it gets fun! You can use different onions and different flavors of champagne to prepare this combination in a number of ways, with varying textures and flavor profiles.
Sweet Vidalia Champagne Onions
1 cup diced Vidalia onions
1 cup dry champagne
Mix with sour cream and fresh herbs for a party dip with a surprising texture and sweetness.