1/4 cup extra-virgin olive oil
4 yellow onions
1 pinch grey salt
Freshly-ground black pepper
2 teaspoons minced fresh thyme leaves
Champagne vinegar*
Salt
Freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Heat a dry saute pan on the stove over medium-high heat. When the pan is hot, tilt the pan and add the extra-virgin olive oil. Add the onions, grey salt, and a twist of pepper. Lower the heat to medium and saute, stirring occasionally, for 15 to 20 minutes, or until the onions are caramelized.
Add 2 teaspoons minced fresh thyme, if using, at end of cooking. Remove from the heat and transfer to a blender**. Cover the blender tightly. Place a towel over the top of the blender and hold down. Pureeing hot liquids can be dangerous as they can burst from the blender and scald you. Puree the onions until smooth, adding a little water if the sauce is too thick.
Whatever the finished volume is of onions, add 25 percent Champagne vinegar and puree until smooth. Caramelized Onion sauce can be stored in refrigerator up to a month.
This recipe yields ?? servings.
* Chef's Tip: you can replace vinegar with lemon juice.
** When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Rating: ()
Added On: February 29, 2008
* EASY ENTERTAINING with Michael Chiarello - (Show # MO-1B01) - from the TV FOOD NETWORK
