It is almost spring! Well, I guess it technically already is spring, but it seems like we’re only halfway there. In less-southernly places, I’m sure I would consider it winter; however, spring and fall are definitely based on what you’re accustomed to. If you live in Florida, maybe it has to be in the high 70s for you to consider leaving behind your winter coat, whereas people in Minnesota break out the shorts once the high hits 45. I’m not actually sure that any of this is the case, but I know that boys in my high school in Kentucky started wearing shorts when the high hit 60, and I had a friend at UNC who would wear shorts on sunny days in the middle of winter because she incorrectly thought that the day would warm up.
I had never made them until last week, and I’m ashamed of myself. I’m not sure why I suddenly had the idea, but a lackluster frittata needed an upgrade, and the only ideas that I had were prosciutto and caramelized onions (how could you go wrong with those two ingredients?). A week after the bland frittata disappeared, I decided to up my game and figure out how to actually make caramelized onions. Continue reading “Caramelized onions”