Local and Seasonal Recipes, Menus and More
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INGREDIENTS 2 1/2 pounds yellow onions, about 8 cups sliced 2 Tablespoons olive oil 6 sprigs thyme 1/2 cup fino sherry 4 Tablespoons demerrera sugar 2 Tablespoons sherry vinegar pinch salt (optional) pinch red pepper flakes (optional) DIRECTIONS Peel onions, halve lengthwise and slice into very thin crescents. Heat oil in heavy-bottomed pan over medium heat. Stir onions well to coat with oil. Reduce heat, add thyme and sauté until onions start to brown, stirring occasionally. This will take 30 minutes and should not be rushed. Add sherry and sugar, stir and cover. Cook covered for one hour, until onions are completely cooked and have released their water. Uncover and continue to cook, stirring once in a while, until liquid is reduced. Remove thyme stems. Add vinegar, stir and cook additional 15 minutes. Remove from heat, taste and season if desired. Store refrigerated in glass jars for up to two weeks. To freeze place 1/4 cup sized dollops on a parchment covered cookie sheet, place in freezer until hard, then remove dollops from cookie sheets and store in freezer bags. Thaw at room temperature or in the microwave. Copyright © 2014 Stefanie Samara Hamblen |
