- Cooking Time: About 3 hours
- Servings: About 2 cups
- Preparation Time: 10 minutes
BackstorySweet, savory and salty -- I'll eat this on almost anything. It's good by itself on toast, as a warm topping to a spinach salad, on a pizza crust with olives and feta, on pasta or gnocchi, in scrambled eggs.... And all it takes is lots of onions and lots of time (and a little bit of thyme :)
- 5 yellow or brown onions
- 2 TBs of canola or olive oil
- 1 1/2 tsp of dried thyme
- Large punch of salt
- Dash of pepper
- Slice the onions super thin. To keep from getting all weepy-eyed, I find it helps to use a really large and sharp knife. Cut off the ends of the onion first, then peel it and run it under cold water. Then slice them as quickly and as thinly as you can without chopping off your fingers.
- Get the largest non-stick pot you've got, preferably one with a thick and sturdy bottom. Coat the bottom in oil, then dump in the onions. Add the salt, pepper and thyme and stir.
- Put it on low heat on the stove and cover. Let it cook on low heat for a couple hours, until the onions cook down and get really soft. They should break apart easily when poked with a wooden spoon. This usually takes about 2 hours, sometimes more.
- When the onions have cooked down, take the lid off the pot and turn up head to medium-high, so that the excess liquid will cook off and the onions will start to brown.
- Watch and stir the onions to keep them from sticking to the bottom of the pot. When the onions are a deep tan color, you're done!