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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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From Everyday Food. They suggest making this batch and storing in the refrigerator (in an airtight container) for up to 2 weeks and using it in soups, dips, sandwiches, pastas. They also suggest that if you want to halve this recipe, to use a 6 quart pot. Ingredients:
6 tablespoons unsalted butter |
15 medium yellow onions, halved lengthwise and sliced 1/4 inch thick (about 6 lb) |
2 teaspoons coarse salt, or |
1 teaspoon table salt |
1 tablespoon sugar |
Directions:
1. In a 8-quart Dutch oven or heavy pot, melt butter over medium-high heat. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, about 35 minutes.
2. Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits on the bottom of the pot, 35-40 minutes. Lower the heat if the bottom of the pot begins to scorch.
3. When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat, season with salt. Let cool completely before packaging in an airtight container.
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