Thank you Avalon Bay for the gift of your fabulous Induction Cooktop. The content, photos, and opinions are all mine.
Do you hate to be inside cooking when everyone is outside having fun?
I have a way to do both without trashing your pots and pans using them on your BBQ grill. Want to know what it is?
I recently received one and I can’t stop cooking with it. During the summer months we eat outside every night. Almost everything I make is cooked on the BBQ, but there are always those recipes that require a stove top which means I’m stuck back inside.
I no longer need to be isolated cooking by myself now that I have an induction cooker. I just set it outside (you do need and electrical outlet) right next to my BBQ. I can be outside right in the middle of all the fun!
I’ve seen chef’s use induction cookers at cooking classes I’ve attended, but I never thought of it as something I would ever use…I definitely only use gas (until now I was a gas stove top snob). Induction uses magnetic force to heat the pot quickly and evenly. There is a simple temperature knob that allows you to select the perfect temperature you would like to cook at. The ceramic top makes for easy cleanup.
Did you know with the induction cook top you can boil water in under 2 minutes? It even has a handy timer.
So I bet you’re wondering what is the first thing I made? Caramelized onions of course, they taste delicious, but take a very long time to make. Caramelized Onions are cooked very slowly over low heat to release the natural sugar which causes them to self glaze (which is why the timer came in so handy).
I just love caramelized onions!
- 2 large brown onions
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoons Butter
- Pinch of Salt (1/8 teaspoon)
- 1 Teaspoon Sugar (optional)
- Slice onions in half and then into thin slices.
- Heat olive oil, butter and sugar in a large skillet over high heat. Add sliced onions and toss until all the onions are coated with the oil/butter/sugar mixture.
- Continue to cook over high heat for about 5 minutes, stirring constantly with a spatula.
- When the onions start to brown around the edges turn the heat down to low.
- Add salt to the onions.
- Cook onions for about 40 more minutes, stiring and scraping the bottom of the pan every 3 to 5 minutes until they become a dark golden brown.
- Serve warm or at room temperature.
- Refrigerate in a cover container for up to 3 days.
- Onions can be frozen for up to 3 months.
To learn more about the Avalon Bay IC100B Induction Cook top just click here.
The induction Cooktop is perfect to take camping! Use it in an RV! Makes a great extra burner in your kitchen, or use it like I do to cook in your backyard!
Until next Time…