Caramelized onions with thyme

St. Paul Pioneer Press

 

Caramelized onions with thyme are made mostly from simple ingredients you're 
likely to have on hand. For a big meal like Thanksgiving, buy bagged onions, 
which generally cost less per pound than if you buy them loose. Recipe adapted 
from November 2009 issue of Real Simple magazine.

Makes 8 servings.

2 tablespoons olive oil

6 yellow onions, sliced

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup dry white wine

1 tablespoon white-wine vinegar

1 tablespoon fresh thyme

In large saucepan over medium-high heat, heat oil. Add onions, salt and pepper. 
Cook, covered, stirring often, for 15 minutes or until soft. Uncover. Reduce 
heat to medium. Cook, stirring occasionally, for 12 to 15 minutes or until 
onions are rich golden brown. Add wine. Cook, stirring occasionally, for 4 to 5 
minutes or until it evaporates. Stir in vinegar and thyme. Serve warm or at 
room temperature.





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Caramelized onions with thyme are made mostly from simple ingredients you're 
likely to have on hand. For a big meal like Thanksgiving, buy bagged onions, 
which generally cost less per pound than if you buy them loose. Recipe adapted 
from November 2009 issue of Real Simple magazine.

Makes 8 servings.

2 tablespoons olive oil

6 yellow onions, sliced

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup dry white wine

1 tablespoon white-wine vinegar

1 tablespoon fresh thyme

In large saucepan over medium-high heat, heat oil. Add onions, salt and pepper. 
Cook, covered, stirring often, for 15 minutes or until soft. Uncover. Reduce 
heat to medium. Cook, stirring occasionally, for 12 to 15 minutes or until 
onions are rich golden brown. Add wine. Cook, stirring occasionally, for 4 to 5 
minutes or until it evaporates. Stir in vinegar and thyme. Serve warm or at 
room temperature.





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