Ingredients:
- 3 Tbs. olive oil
- 2 large yellow onions, halved and very thinly
sliced
Directions:
In a large, heavy fry pan over medium heat, warm the olive oil. Add the onions, cover and cook, stirring occasionally, until the onions are completely limp, 10 to 15 minutes.
Uncover the pan, reduce the heat to medium-low and cook, stirring frequently, until the onions are golden brown and sweet, 35 to 45 minutes; do not let them burn. Remove from the heat and let cool. Use the onions immediately, or cover and refrigerate for up to 3 days. Makes about 1 1/2 cups.
Uncover the pan, reduce the heat to medium-low and cook, stirring frequently, until the onions are golden brown and sweet, 35 to 45 minutes; do not let them burn. Remove from the heat and let cool. Use the onions immediately, or cover and refrigerate for up to 3 days. Makes about 1 1/2 cups.
Williams-Sonoma Kitchen.
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