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Those Onions!

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.

Ingredients

Makes
1 quart
  • 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
 

Methods/steps

  1. 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.
  2. 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.
  3. Transfer the onions to glass jars with lids and refrigerate.
Product tags
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Classic French Stocks and Sauces