Recipe by Julie in SoCal
A full page picture accompanied this recipe in the LA Times showing these onions atop steak. We just ate it smeared on good bread -- delicious! It is time consuming, but worth it. And your house will smell heavenly ... if you love onions!
Top Review by Diana #2
I'm an onion fanatic, but I'm afraid these just didn't do it for me. They did turn very brown, but were actually bitter. I found that kind of strange, as onions usually turn sweeter the longer they are cooked. I don't know if maybe it's from the olive oil or not. I usually do my onions in either butter or margarine, so that might have made a difference to me. They were extremely oily, and I had to drain them on a wad of papertowels. I wonder if the same result could be accomplished with a reduced amount of oil. Thanks for sharing your recipe Julie. I think I'll give it another go, but reduce the oil. Made for Spring PAC 2009.
Directions See How It's Made
- Trim onions then cut in half. Cut into 1/4 inch slices. Place in large, heavy pot -- cast iron or other.
- Pour oil over onions, and add salt. Stir and set over medium flame. Cover with lid, stirring every 15 minutes or so to keep from sticking. Onions will begin to soften.
- 20 to 30 minutes later, when onions are soft, reduce heat to low. Continue stirring every 15 minute.
- after 50 min., onions will be quite moist. Remove lid and increase heat to medium. Stir occasionally until moisture has begun to evaporate and onions begin to become golden, about 30 minutes more.
- Reduce heat again, continue cooking, and stir every 15 minutes until they get a deeper brown shade. Continue about 2 more hours (around 3 hours total.).
- Watch carefully to make sure the onions don't dry out. Cook until they have become a deep brown color, up to 1 hour longer. Total cooking time is close to 4 hours.