Spiced Caramelized Onions
When cooked slowly with spices, onions become meltingly tender and caramelized, yielding a sweet-and-savory condiment for the Moroccan table. A bit of baking soda helps the onions to caramelize.
- 5 Tbs. olive oil
- 1 1/2 yellow onions, thinly sliced
- 1/8 tsp. baking soda
- Kosher salt, to taste
- 2 tsp. Mourad’s Moroccan roasting and grilling rub
In a large sauté pan over medium heat, warm the olive oil. Add the onions and baking soda, season with salt and stir well to combine. Reduce the heat to low and cook, stirring occasionally, until the onions are softened but not brown, about 20 minutes. Add the rub and continue to cook, stirring occasionally, until the onions are meltingly tender and deep golden brown, about 40 minutes more. Serve warm or at room temperature. Makes 1 1/2 cups.