Those Onions!

By akselden

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

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.