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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.


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


  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.
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Classic French Stocks and Sauces