Caramelized onions and future plans

 I got an email from my library cook book book club, Bite Club,  mentioning quiche using caramelized onions and leeks among other things. No leeks, not a fan of quiche with a crust, but anyway.. 

I had found myself baking bread,  reluctantly, as planned (whole-wheat, white, oatmeal), and thought well, caramelizing onions is slow and dull if you do it right, so while I'm waiting for bread to bake, now's the time.

Grated a couple of frozen onions -- no tears that way -- and the last of the farm potatoes, salt, garlic, curry powder. Olive oil, then a knob of butter on top

 Started it hot to sear as usual, turned it way down and scraped a bit now and then, otherwise left it alone while I had a pot of tea and a cookie.

By the time the bread baked, the onion stuff had reduced to this. Not as brown as onions alone because of the potato.

Then the bread put in an appearance

I couldn't resist showing off the spiffy stove. And noticed that the cleaner hinges also let the door open a lot more suddenly. This nearly resulted in clouting my knee and skidding the loaf off the rack faster than I expected.  But all is well.

Q

The connection between fresh bread and the lovely onion potato mix is that before long there will be cheddar cheese and onion sandwiches, toasted on the pan where the caramelizing happened.  It already smells great.

Supper is planned, almost accidentally. Also a couple more.