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Home > Recipes > With Classic Roasted Duck and Chicken Stock
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Those Onions!
Makes 1 Quart
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No one can resist this do-everything condiment. We have friends who make vats of it for holiday gifts to serve on grilled steaks or chickens, over a baked potato, as a topping for grilled cheese sandwiches... or directly from the jar.
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Ingredients:
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- 3 T. (45 mL) vegetable oil
- 3 T. (45 mL) unsalted butter (or use all oil)
- 4 lb. (1.8 kg) onions, peeled and sliced
- 1½ oz. (45 g) Glace de
Canard Gold® + ½ c. (125 mL) hot water
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- 3 T. (45 mL) balsamic vinegar
- 2 T. (30 mL) fresh thyme leaves or 2 t. dried thyme leaves
- Salt and freshly ground black pepper to taste
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Heat oil and butter in a large casserole over medium-high heat. Stir in onions and cook until golden brown, stirring often. Add the diluted
Glace de Canard Gold®, vinegar, and thyme to onions, bring to a boil, and cook until liquid coats the onions, stirring often. Season with salt and pepper. Transfer to glass jars and refrigerate.
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