Tuesday, June 25, 2013


Something so decadent shouldn't be so easy. But it is. I made this for the PaleoFX volunteer appreciation potluck dinner and it was a big hit. It was destroyed!

I love making caramelized onions. I think I've mentioned before that I usually make a big batch of them every two weeks and add them to everything. If you don't have them lying around, just start this recipe by making them and then adding the remaining ingredients. My recipe is below.

I had a bunch of mangoes from the National Mango Board -- they sent me some awesome goodies after sponsoring an event during BlogHer in Austin a couple weeks ago. One of their recipes inspired this one.

Bacon Fat Brussels Sprouts with Mango and Caramelized Onion Syrup
serves 6-8
1 1/2 Tablespoons bacon fat
2 pounds brussels sprouts, quartered
1/2 teaspoon salt
1/2 teaspoon pepper
1 mango, peeled and chopped
1/3 cup caramelized onions, plus the accumulated juices

Melt bacon fat over high heat in a cast iron skillet. Add brussels sprouts, salt and pepper. Cook, stirring often with a wooden spoon for 5 minutes, until they begin to brown. Add the mango, onions and their juices. Continue to cook on medium high for about 10 more minutes. Serve warm or at room temp. 

Perfectly Caramelized Onions
1 Tablespoon coconut oil
1 Tablespoon butter
2 onions, halved and sliced thin
2 teaspoons kosher salt

Cut the onions in half and then slice thin. Heat butter and coconut oil in a heavy bottom skillet over high heat. Add onions and salt. Cook, stirring constantly for 10 minutes. Reduce heat to medium low and cook, stirring occasionally, for 20 more minutes until golden brown and caramelized. 

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