4 large Vidalia or white onions, thinly sliced
¼ cup olive oil
1t. sea salt
Heat oil in a saucepan then add onions and salt and sauté uncovered till soft, about 15 minutes. Cover with circle cut out of parchment paper to fit pan (cartouche), lower the heat to low and cook for about 4 to 5 hours. The onions will have consistency of a jam or spread.
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You start with what looks like a lot of onions.
Cover with cartouche, turn heat to low and stir every 1/2 hour.
And, that's it!
The Saveur says that onions will be reduced by half. To me it looks like being reduced by 80%, at least. But, well worth it for sure. The taste is so sweet and deep. I can imagine what an incredible soup this would make. Looks like a next project. |
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