Few ingredients are as versatile, or as downright magical, as a batch of deeply caramelized frenched onions. Once you’ve cooked them down to silky, golden perfection, you’ll find yourself putting them on nearly everything. Stir them into broth for an instant head start on a rich, comforting soup. Spoon them over pizza as a sweet-savoury layer that pairs beautifully with mozzarella, goat cheese, or sausage. Tuck them into a grilled cheese to give it bistro-level flavour. Or simply serve them on a cheese or charcuterie board, where they shine alongside creamy brie, sharp cheddar, cured meats, and crusty bread. Make a batch once, and you’ll start finding excuses to use them all week long.
Frenched Onions
1 tbsp olive oil
2 lbs yellow onions (about 4 onions), thinly sliced
1/2 tsp salt
1/4 tsp black pepper
1 - 2 tbsp water, as needed
2 tbsp butter
2 tbsp dry sherry or balsamic vinegar
1/2 tsp beef bouillon paste
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Heat oil in large nonstick skillet over medium heat. Add onions; cover & cook, stirring occasionally, until softened & starting to brown, about 20 mins. Stir in salt & pepper. Reduce heat to medium-low; cook, uncovered, stirring occasionally, until onions are very soft & dark golden, 30-40 mins, stirring in 1-2 tablespoons water as needed if pan bottom gets too dark.
Stir in butter, sherry & beef bouillon paste. Cook, stirring often, until butter melts & sherry evaporates, about 2 minutes.
Store in an airtight container in the refrigerator for up to three days, or freeze for up to one month.
www.foodandwine.com/frenched-onions-8721862