Golden Hour Caramelized Walla Walla Sweet Onions with Kombucha, Rosemary and Parmesan

Having passed through Walla Walla on a recent roadtrip, I snagged their famous onion to experiment with. For some reason, they do an exceptional job marketing this onion on Portland radio, so I guess the ads worked. I did note, it's very mild in flavor, sweet as the name says and it was juicy inside, but didn't make my hands stink. Hats off to the farmers.

If small plates are your jam check out another great small plate recipe with our Watermelon Radish Tabbouleh and White Bean Miso Puree.

1 tbsp olive oil
Pat of butter, optional
1/2 sprig of rosemary
1 Walla Walla onion sliced thin (or vidalia)
1/4 c kombucha, mild fruit flavor is ok
1/2 tsp salt
Few fresh cracks of pepper
A fresh chunk of quality Parmesan to shave

In pan or cast iron over fire, heat the oil and butter with the whole sprig of rosemary in it on a medium high heat. When the oil becomes aromatic with the herb, remove the sprig and set it aside. Add in your sliced onions and kombucha and let it cook on medium heat until the onions have cooked to a nice brown and the liquid is gone. Meanwhile, chop about a quarter of your fried rosemary into small bits and mix it back in. Remove from heat, add in your salt and pepper and serve over crackers with your shaved parmesan. This would also be great on sliced and grilled baguette.

Serves a camp crowd (4-6) as an appetizer