INCREDIBLE ONIONS!
Makes 1 Quart
No one can resist this do-everything condiment. Serve on grilled steak or chicken, over a baked potato, as a topping for grilled cheese sandwiches... or serve alone as a side dish.
Ingredients:
- 1.5 ounces Graisse de Canard Gold (duck fat)
- 4 lb. onions, peeled and sliced
- 1.5 oz. Glace de Canard Gold (duck stock) + 1/2 cup hot water
- 3 tablespoons balsamic vinegar
- 2 tablespoons fresh thyme leaves or 2 tsp. dried thyme leaves
- Salt and freshly ground black pepper to taste
Procedure:
Heat
Graisse de Canard Gold in a large
casserole over medium-high heat. Stir in onions and cook until
golden brown, stirring often. Add the reconstituted 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.
Print this page
