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Red Chard and Caramelized Onions
Reviews:
February 19, 2007

This ended up way better than I thought. I had never cooked or eaten swiss chard before, but I love carmelized onions. I'm also not a big olive fan (though I like olive oil, go figure) and couldn't find any capers. So I cut out the olive, cut out the capers. The salt I just eyeballed, and more or less only used slightly more than I'd use for any vegetable sweat. I couldn't believe the flavor and the aroma, I could have eaten a whole pan of it. My wife loved it too. This one will become a regular. One thing I'd advise is to make sure you don't rush the onions. It can take a long time (longer than is indicated on this recipe) to properly carmelize them on low heat, and if you put them on high heat they'll just burn. So don't be suprised if it takes 30 minutes.

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