Pomegranate molasses is one of my new favorite things. It’s sour, fruity, and just a tiny bit sweet. But I realize that this might be one of those “hard to find” items in your grocery store. Fear not!
Here are some alternatives:
1.) Make it yourself. It’s wicked easy. Here’s a link to Alton Brown’s recipe. Oh how I love that man…
2.) Use regular molasses, and add a lot of fresh squeezed citrus (lemons or limes.). You’ll get more or less of the same effect we’re going for here.
This recipe begins with a tale of caramelized onions. I will admit that I am the least patient person you will probably ever meet, and caramelized onions take a lot of patience, and low, steady heat. As you can see here, I had the flame set to medium, which resulted in dark brown bits too early. (You can click on the photos to make them bigger, did you know that?)
Do not follow in my footsteps… embrace the “low” setting on your stove and just deal with the fact that it’s going to take awhile. I learned my lesson. Pinkie swear. Today’s recipe is actually TWO recipes. ZOMG!1!!!one!1!!1! About the mushrooms, I’ve always used button mushrooms. Why? Well, for pretty much one main reason: They’re usually on sale. Ok? But by all means, use what ever variety of mushrooms you’d like.
Oh and guess what? You can go ahead and make up an embarrassing amount of caramelized onions, and FREEZE them. Yup. You can save them for later. Oh, and don’t you dare add sugar to them. I’ve seen people do this before when making caramelized onions. C’mon now.. that’s like cheating in a video game just to get to the ending faster. Your “hard work” (those are extremely sarcastic quotations) is worth the “effort” (again, all of that…standing…and…occasional stirring. Oh dear.). <3