Those Onions!
By akselden
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Ingredients
- 3 T. vegetable oil
- 3 T. unsalted butter (or use all 010
- 4 lb. onions, peeled and sliced
- 1.5 oz. Glace de Canard Gold'· + 1/2 c. hot water
- 3 T. balsamic vinegar
- 2 T. fresh thyme leaves or 2 t. dried thyme leaves
- Salt and freshly ground black pepper to taste
Details
Preparation
Step 1
Heat oil and butter in a large casserole over medium-high heat.
Stir in onions and cook until golden brown, stirring often. Add the diluted Glace de canard Gold, vinegar, and thyme to onions,bring to a boil, and cook until liquid coats the onions, stirring often.
Season with salt and pepper. Transfer to glass jars and refrigerate.
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