Caramelized Onions

This is a time-consuming recipe but it’s easy to do. Once cooked, you can store the onions in the fridge and use them to add to all kinds of things. I love them with Collard Greens, as suggested by Chef Michael Solomonov. A spoonful can inspire a gravy. They are also great in a grilled cheese sandwich!

AppleMark

1/4 cup olive oil

6 large onions (approx. 3 lbs/1.4 kg)

1 tbsp /15 g salt

 

Use a stockpot or large sauté pan: heat olive oil at medium-low heat. Add chopped onions and salt and stir well.  Let onions cook, stirring occasionally, until they are brown and soft. This can take 45 minutes to an hour; just watch them and keep stirring till done.

Let cool. Store in fridge.

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