The concentrated sweetness and naturally complex flavor of this caramelized onion spread come from slow cooking, which breaks down the cell walls of the onions, releasing 100 percent of their flavor. This is delicious on baguette slices with liver paté, as a condiment with grilled steak, or as a pizza topping.
Serves: 8Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy
- 8 large onions, peeled
- 2 Tbsp. olive oil
- 2 sprigs fresh thyme
- ½ tsp. salt
- Halve the onions through the root end, peel them, and slice them very thinly across the grain.
- Heat the olive oil in a large, heavy-bottomed Dutch oven over medium heat until it shimmers but does not smoke. Add the thyme and the sliced onions. Sprinkle with salt. Lower heat; cook slowly to wilt the onions completely, stirring gently with a wooden spoon.
- As the onions begin to caramelize (turn brown), use the wooden spoon to scrape dried-on juices from the bottom of the pot; stir regularly to incorporate as much of these browned juices as possible. Cook this way until onions are dark brown and mostly disintegrated into a thick spread, about 40 minutes. Cool to room temperature or serve warm.