This Moroccan Ragout is a great vegetarian meal or can be used as a fun side dish to have throughout the week.
We plan to have it as a main dish, and use the leftovers with our grilled thighs as the side.
It is summer and there is nothing like our grilled brats with slow caramelized onions.
We've found that if we rush the onions, our kids don't like them, but when they are done well it is a big hit.
Here is a video of how to get it just right. For brats, I wouldn't have them diced so small, but instead do think slices of onions (less cutting time)
The important thing with caramelizing onions is using a lot of butter (more than you think) and being patient.
You can use higher heat at the beginning to speed things along, but be sure to lower it down a bit towards the end.
This is a staple in our house. When we've really nailed this recipe, it is crazy good - we usually make a double batch in two pans at once.
With our summer eggs it is a nice yellow color and it is nice to know that color comes without artificial colorants like the grocery eggs.
(Remember to click image to get the recipe)
This is an easy recipe to make a bunch extra of for the week or to freeze for a future week.