Shamelessly stolen from Tom Colicchio with slight adjustments to volume
4 large Vidalia onions, sliced thin (Tom says to use Vidalia, I respectfully disagree - Vidalia really aren't designed to be cooked. I use ye olde 3lb bag of yellow onions and they come out sweet as candy and, IMO, far tastier than the time I actually used the Vidalia.)
2 T olive oil
Heat olive oil in a large skillet over medium, then add onions and reduce heat to medium low. Stir frequently and add kosher salt and freshly ground pepper to taste. Cook until onions are soft, but not carmelized - about 30 minutes. Then add:
1 C chicken stock
2 T white wine vinegar
Continue stirring frequently until pan is mostly dry - about 30 minutes. If using dried herbs, add them during this last half hour, add fresh herbs after you are done cooking and toss to combine.
Can be refrigerated for 1 week.
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