the chef's onion...

a chef’s

onion

a hidden

gem

a spoonful

of sweetness

that never

makes the plate

a discard

maserated

of all

it’s robust

flavor

a soggy

diamond

roughly

delicious

at worst

a messy

scrumptiousness

to spoon

down

sloppy

as all good things

yummy

so

let us start

half to

full pound

hot Italian sausage

w/or w/out

casings

hefty pour EVOO

two heads

peeled garlic

three peeled

whole onions

one diced

fresh Serrano pepper

sauté

to brown meat

add

28 ounce can

crushed or dices

tomatoes

12 ounce can

tomato paste

rinse cans

w/water

into the mix

simmer slowly

as not to burn

the bottom

close

to the finish

add half cup

or more

grated parmesan

point being

the onions

are left

translucent

too bulky

of any pasta

used

plate it

garnish

w/green

serve

to a loved one

or pig on it

as the cook d’jour

behold

a special

treat

for anyone special

and deserving

is the magic

of

the chef’s onion

*******Note… that is a miner’s lettuce as the green… quite abundant in the foothill and very delicate… no cooking needed… an early spring crop that reseeds as the first to arrive…