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[quote=Anonymous]Bittman recipe - from How to Cook Everything Vegetarian and NY Times

Quinoa with Caramelized Onions Time: About an hour

4 large yellow or red onions (about 2 pounds), halved and thinly sliced 1/3 cup extra virgin olive oil 1/4 cup brown sugar or molasses 1 1/2 cups quinoa Salt and freshly ground black pepper 3 cups stock, beer or water 2 or 3 sprigs thyme, optional.

1. Put onions in a skillet and turn heat to medium-low. Cover and cook, stirring infrequently, until onions are dry and almost sticking to pan, about 20 minutes. Add oil and brown sugar or molasses and stir occasionally, until onions brown, another 10 to 15 minutes. (Onions can be cooked ahead to this point, covered, and refrigerated for a day or two. Gently reheat in covered skillet and proceed with recipe.) 2. Turn heat to medium-high, add quinoa, and sprinkle with salt and pepper. Stir as grains start popping and toasting, a couple of minutes, then add stock, beer or water and bring to a boil. Stir one last time, add thyme if using, cover, and lower heat to low. Cook, undisturbed for 15 minutes. 3. Uncover and test quinoa for doneness. If kernels are still somewhat hard, make sure there's enough liquid to keep bottom of pan moist, and cover to cook for another 5 minutes or so. When ready, taste, adjust seasoning and remove thyme if used, adding a few extra grinds of pepper. Serve hot or at room temperature.

Yield: 8 servings.[/quote]

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