Green Onions ~Booker T. & The MG's

So I am pretty famous for my adolescent appetite. Peeps? Yes, please! Kale? No thank you!!

My most despised vegetable? Onions. Why? Because not only do I not care for their texture (I have major texture issues) they are in EVERYTHING. And so ruin EVERYTHING. It does not matter how tiny they have been chopped, I still can feel and taste them in my food. Upsetting.

Enter Chelsea.

Chelsea, for lack of a better description, is a super human. She does like 80 kajillion things and does them well. For instance. Or perhaps this is more your fancy. My most favorite talent of the many that she possesses is her cooking skills. She is one of the few people who can get me to eat new and adult things.

Like onions.

And then she explained to me how to do it myself. And now I do.

Here's the drill:

Large skillet (one with a lid).

Drizzle a tablespoon or two of olive oil into the pan and put it on medium/low heat.

Add in thinly sliced yellow onions Sidenote 1: recently was told that the flatter the onion the sweeter it is, so I always dig around for a nice flat medium sized onion. Sidenote 2: I use a mandolin to cut my onions to guarantee even thin slices.

Next add in thinly sliced green peppers and give it a stir to evenly coat everything in olive oil. 

Let cook (stir occasionally) until all the onions and green peppers are soft. The onions should be pretty close to translucent. 



Then turn the burner down really low, put the lid on, and just let those onions and green peppers hang out there for a good long while. I left mine for almost an hour. 

Then you can do really amazing things with them. Like top roast beef sandwiches all Philly style. Or just add some salt and eat them. Or I don't know, anything basically. There is, after all, a reason onions are in everything. 

Also, in reference to the kale comment at the beginning of this post, I do make an exception for kale chips. Provided those kale chips are seasoned to an insane degree.