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.
Heat the Graisse de Canard Gold® and butter in a large, heavy pan over medium-high heat. Stir in the onions and cook until they turn golden brown, stirring often.
Add the diluted Glace de Canard Gold®, vinegar, and thyme to the onions, bring to a boil, and cook until the liquid has almost completely evaporated, stirring often. Season to taste with salt and pepper.
Transfer the onions to glass jars with lids and refrigerate.
