It’s pretty scary just how often I feel like the stupidest person in the world. Like the time a few weeks ago when I went away for the weekend with my boyfriend. We parked the car, and I got my camera out of the boot ready to take some photos of a stunning stone bridge… only to find that my SD card was back at home in Liverpool, inside my computer. Seriously, how stupid can you get? I’d made the effort to charge my batteries and everything, but couldn’t remember to take my SD card.
Literally about 12 seconds ago, I rested my head back a bit too enthusiastically and smacked it against the wall. Not even joking. It hurt.
If you’re a fan of my Facebook page (and if you’re not… you should be) and saw the photo I posted yesterday, you might know why I’m mentioning all this. The stupidest thought I’ve had in the last 24 hours has been ‘finger guard? Nah I’ll just be careful’. Which resulted in me slicing a pretty huge chunk off the side of my thumb with my mandoline. Duh. If you’re not a fan of blood, you might not want to see the picture, but if you have the same morbid curiosity that I do, you can see the photo here. And here’s Day 2 – equally gross as Day 1, but no blood.
Just to prove my dedication to you, my lovely readers, once the bleeding finally stopped and I bandaged myself up, I got straight back down to cooking (making sure not to get any onion in my cut – ouch) and produced these little beauties.
In case you can’t tell, those are caramelised onions made in the slow cooker. New favourite thing! They don’t involve standing over a pan for half an hour while you continually stir onions cooking at a painfully low temperature. They just involve (carefully) slicing onions, dumping them in the slow cooker and then going off for a 6 hour nap. Or, you know, to work or something.
We had these sweet onions inside a burger bun – I was feeling lazy (and slightly woozy), so I didn’t make my own burgers, but these onions were enough to make my dinner feel pretty special anyway. And just to add to the laziness of this dinner…
…we served our burgers with good old British chip shop chips from the chippy at the end of our road. Delish.
2 onions, halved and then finely sliced
1tbsp caster sugar
1/2tsp dried thyme
Place all ingredients in a 3.5 litre slow cooker, and mix well. Cook on high for 6 hours.