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1
The onions take a while so get them started first.
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2
In a large, skillet (use one with a lid) melt butter over medium-high heat.
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3
Add sliced onion and salt.
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4
Cook, stirring, until onions begin to soften, about 5 minutes.
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5
Reduce heat to medium-low, cover, and cook for about 30 minutes.
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6
Stir every 10 minutes or so, and if they begin to scorch, lower the heat.
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7
By the time theyre finished, they should be medium brown in color (you could even cook them longer until theyre a caramel color) and reduced considerably.
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8
Transfer onions to a bowl.
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9
You can store them in the fridge in an airtight container for a few days.
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10
Just warm the onions when you want to use them.
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11
Meanwhile, lay the tomato slices out on a cookie sheet and sprinkle with a bit of salt.
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12
Let them rest for about 15 minutes, then blot excess moisture from both sides of tomatoes with a paper towel.
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13
Place the buttermilk in a shallow bowl.
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14
In a separate shallow bowl, place the cornmeal and a couple big pinches of salt and pepper.
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15
Dunk each tomato slice in the buttermilk, shaking off the excess, then coat both sides in cornmeal.
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16
Heat about 1/2-inch of oil to about 350 degrees in a medium skillet over medium high heat.
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17
(If you dont have a thermometer, stick the end of a wooden spoon in the oil.
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18
If it bubbles almost instantly, then the oil is ready.)
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19
Working in batches, place breaded tomato slices into oil and fry for about 5-8 minutes, turning once, until both sides are golden brown.
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20
Transfer to a plate lined with paper towels or a cooling rack to drain off excess oil.
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21
(These are best eaten warm and fresh, but will keep in the fridge for about 2 days.
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22
When you are ready to reheat the leftovers, put them on a cookie sheet and warm them in a 350F for a few minutes until warmed through.)
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23
Serve tomatoes with he caramelized onions.
