Dress Up the Ordinary
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.
3 tablespoons Graisse de Canard Gold® or vegetable oil
3 tablespoons unsalted butter (or use all oil)
4 pounds onions, peeled and sliced
1 1/2 ounces Glace de Canard Gold® dissolved in ½ cup hot water
3 tablespoons balsamic vinegar
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme leaves
Salt and freshly ground black pepper
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.