On days when I’ve got nothing else going on in my Sun Oven, I like to make a big batch of smothered onions. Just slice up as many onions as your pot can hold. Put them in the pot. Add olive oil, about 1 tablespoon per pound, and a pinch of salt. Toss to coat, cover, and cook them in the Sun Oven.
The longer they cook the better they’ll taste. They can be used in soups, as a topping for flat breads, as a pasta sauce, or served as a side dish. Season them with salt and pepper and fresh or dry herbs. Store them in the fridge in an airtight container (before adding any seasonings) for up to three days.
They’ll make your weeknight meals taste like you spent hours slaving over a hot stove when in reality you were out running errands while the Sun Oven did all the work.
Sun Oven Smothered Onion Sauce
2 tablespoons olive oil
2 pounds yellow onions, thinly sliced
salt and pepper to taste
1/2 cup dry white wine
2 tablespoons fresh flat-leaf parsley, chopped
1/3 cup freshly grated Parmesan cheese
Put the onions in a large pot with a pinch of salt. Add the oil and toss to coat. Cover and cook in the Sun Oven until the onions are soft and golden, at least 2 hours. Transfer the pot to the stove. Over medium-high heat continue cooking the onions until any liquid evaporates. Turn up the heat and add the wine. Stir frequently until the wine evaporates. Remove from heat, stir in the parsley. Toss the onions with cooked pasta and the Parmesan cheese.
Makes enough sauce for 1 pound of pasta.