Senegalese Onions

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READY IN: 35mins
SERVES: 8
YIELD: 4 cups
UNITS: US

INGREDIENTS

Nutrition
  • 6
    onions (medium, white or yellow, not sweet or mild, sliced thickly - 1/3 inch slices)
  • 4
    garlic cloves (quartered)
  • 1
    cup vegetable oil (a mild oil, not olive oil)
  • 12
    cup whole grain mustard (not dijon)
  • 14
    cup brown mustard (basic, supermarket brand, not sharp)
  • 14
    cup lemon juice (embarrassed to say, I use jarred)
  • 12
    cup water
  • 2
    teaspoons bouillon (I use Better than Bouillon, chicken, but you could use the vegetable bouillon or two cubes)
  • 12
    teaspoon white pepper (I use white pepper because it adds a peppery depth, without any heat, but black pepper is better)
  • 12
    teaspoon salt
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DIRECTIONS

  • Place all ingredients in a sauce pan.
  • Bring to a low boil.
  • Stir, making sure that onions on the bottom do not over-cook or stick.
  • Simmer for about 5 minutes. Check by tasting an onion; they should be noticeably softer but still a little al dente.
  • Turn off the heat and let the sauce sit at room temperature (I leave it all day, until dinner time).
  • Note: I leave the garlic & bay leaf in the sauce, as they continue to impart flavor, but the raw garlic can be jarring for some. Remove it or alert folks. After a couple of weeks, though, the garlic is deliciously pickled.
  • Serve room temperature as a relish alongside roasted meats. Or fry up in the roasting pan (using the pan dripping)  and serve on top of meat, chicken, shrimp, etc.
  • Store the sauce/relish in the fridge; it last for several weeks.
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