Thursday, May 6, 2010

Summer Squash with Vidalia Onions

* Must be prepared in a large non-stick skillet with a lid. Please do not even attempt this recipe in a regular skillet.

2 - 2 1/2 pounds small yellow (summer) squash
1 med./large Vidalia (or sweet) onion, chopped
3 tablespoons GFCF margarine

Thoroughly wash squash, trim ends, and slice into rounds just under 1/4 inch thick. Place margarine into the middle of a large non-stick skillet. Place squash rounds and chopped onions into the skillet. Generously season with salt and pepper. Cover.

- My stove dial settings range from low, 1 through 9, and high. 5 is medium. 8 is med./high. 2 is med./low. -

With skillet covered, turn heat to just above medium-low (3 on my stove) and cook for 15 minutes. Remove lid and turn squash and onions over in sections. Cover, reduce heat to med./low (2 on my stove) and cook for 15 more minutes. Stir.

Now comes the part where you cannot leave the skillet unattended...

Remove lid and turn heat up to just below high (9 on my stove). Gently press squash and onions down to completely cover the bottom of the skillet. Cook until the liquids begin to evaporate and the squash and onions begin to caramelize, for approximately 4-5 minutes. Turn over squash and onions in sections, press down and cook for another 2-3 minutes. Repeat this 2-3 minute process 2-3 more times, reducing heat to Med./high (8 on my stove), turning squash and onions over in sections each time, until the squash and onions reach the desired level of golden brown goodness - caramelization. When the desired color has been reached, remove the skillet from the heat and partially cover the skillet with the lid. (Do not completely cover the skillet with the lid - the squash and onions will dry out and become tasteless.) After 10 minutes, stir completely, being sure to scrape any bits off of the bottom of the skillet. Season with salt and pepper to taste. Serves 6-8

~ This is another one of those recipes I tried for years to perfect. I was able to achieve the desired taste almost immediately, but the consistency of the squash and onions was mush. Using this technique, I am able to see portions of the squash rounds and still enjoy the caramelized deliciousness of the squash and onions. I do not recommend using a regular (non-sweet) onion in this recipe as the end result will taste very different. If you don't have a sweet onion, simply prepare the squash according to this recipe, without onions. ~