I love caramelized onions and I really love mashed potatoes, but the thought of combining the two never crossed my mind until I saw this recipe.
There I was, sitting on the couch right after work, agonizing over what to take with Thanksgiving with our friends this weekend, eating a peanut butter and jelly sandwich and working on a grocery list, when I somehow stumbled upon it. I was even intrigued by the vegan gravy, although I normally despise gravy.
I picked up some groceries including, you’ll notice, roasted and salted pecans. I am definitely making pecan pie this weekend, but Trader Joe’s was out of normal pecans. I swear our Trader Joe’s has to be either the busiest store in the chain or is trying to win the award for Most Likely to Be Out of What You’re Looking For (they definitely have a good shot at that one). Anyway…since everyone seems to be on such a sweet with salty kick lately I though MAYBE the salted pecans would be really good in pie. Or I might just be crazy and it will be a total disaster…we’ll see.
I completely dropped the ball caramelizing the onions. I cut them into rings like I always do and it was only about halfway though the caramelization process that I realized chopped would have been a much better choice (and of course that’s what the recipe said to do but I obviously can’t follow directions). However, the flavor is amazing no matter what shape they’re in, so dinner was not ruined. Whew.
It always amazes me to see how much onions cook down. Mine went from this:
in about 40 minutes.
Then I just boiled my potatoes, drained them, and mixed them in my KitchenAid (never done that before, but it works SO WELL!) with a little salt, almond milk, and onions. Mike even said he liked them better this way than with lots of butter. SCORE.
After an 8 mile run in the dark (is it Spring yet???), there is not much that can beat a giant bowl of mashed potatoes and gravy!
(adapted from The Front Burner)
2 tbsp olive oil
4 medium yellow onions, chopped
8 medium potatoes (I used 4 red and 4 white)
1/2 cup almond milk
2 tsp olive oil
4 cloves garlic, finely minced
3 tbsp nutritional yeast
3 tbsp soy sauce
1/2 cup unbleached white flour
2 cups water
First, caramelize the onions. Heat the oil in a wide, heavy-bottomed pan over medium heat (don’t let the pan get too hot, or the onions will burn instead of caramelize!)
Add the onions and cook, stirring occasionally to prevent sticking, for about 40 minutes or until the onions are golden brown.
While the onions are cooking, scrub the potatoes and cut into 1″ cubes. Bring a large pot of water to a boil and boil the potatoes for about 20 minutes, or until tender.
Drain and put in the bowl of a stand mixer with the whisk attachment. Mix in a few pinches of salt, the almond milk, and the onions and beat on medium high until soft (adding more milk if necessary).
To make the gravy, heat the oil in a small saucepan over medium. Add the garlic and cook for about a minute. Stir in the nutritional yeast and soy sauce, then use a wire whisk and add the flour. It will be a huge globby mess, but keep whisking quickly and add the water gradually.
Keep whisking until all the water has been added, by which point the gravy should be smooth and not lumpy (mine was a little lumpy but the immersion blender took care of that!) and simmer to thicken. Pour over the potatoes to serve.