|You start with what looks like a lot of onions.|
Wednesday, November 10, 2010
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.