Bulgur with Caramelized Onion
This deeply savory and comforting side dish features tender grains of bulgur kissed by the rich sweetness of slow-cooked caramelized onions.
Ingredients
- •1 cup coarse bulgur wheat
- •3 large yellow onions, thinly sliced
- •3 tablespoons extra virgin olive oil
- •2 tablespoons pareve margarine
- •1 teaspoon sugar
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1 teaspoon ground cumin
- •1 3/4 cups boiling water or vegetable broth
Instructions
- 1
Heat the olive oil and margarine in a large skillet or Dutch oven over medium heat.
- 2
Add the thinly sliced onions and sugar, stirring well to coat them in the fat.
- 3
Cook the onions, stirring frequently, for about 20 to 25 minutes until they become very soft, deeply golden brown, and caramelized.
- 4
Stir the coarse bulgur, salt, black pepper, and ground cumin directly into the caramelized onions, toasting for about 2 minutes.
- 5
Pour the boiling water or vegetable broth carefully over the bulgur and onion mixture, stirring once.
- 6
Cover the pot with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes without lifting the lid.
- 7
Remove the pot from the heat and let it steam, covered, for an additional 10 minutes.
- 8
Fluff the bulgur gently with a fork before serving to distribute the sweet onions evenly throughout the grains.
💡 Chef tips
- For extra depth of flavor, substitute the boiling water with a rich vegetable or chicken-style pareve broth.
- You can make the caramelized onions up to two days in advance and store them in the refrigerator until ready to cook the bulgur.
- Leftovers keep well in an airtight container in the fridge for up to 3 days and reheat wonderfully in the microwave.
✅ How it should turn out
The finished dish should have fluffy, separate grains of bulgur infused with a rich, aromatic aroma and crowned with jammy, sweet caramelized onions.