January 15, 2018
Condiments, Vegetables, Onions,
5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Stove Top, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian more
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"Store in the refrigerator for up to one month to use when needed on burgers, salads, veggies or ....
Recipe source: Saveur (Jan/Feb 2016)
Makes 2 1/2 cups."
In a large dutch oven heat olive oil over low heat. Add the onions and season with kosher salt and cook, stirring occasionally until the onions are darkly caramelized and spreadably soft (5 1/2 - 6 hours). Scrape onions in a bowl and let cool.
Can be stored in the refrigerator for up to one month, using when needed.
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I loved how these came out...but the house smell overwhelmingly of onions until they started to caramelize...I prepared half of the recipe...and they started to caramelize in 1 1/2 hours...they were totally done in 2 1/2 hours...I'm going to use them in a recipe that calls for caramelizing the onions...so I'm one step ahead...and hopefully there's some left to throw on a burger...I should have just made the full amount...stupid me...made for "Bill Board" tag game...