This is a recipe from American chef Tom Colicchio's book Think Like a Chef.
olive oil
12 cups of thinly sliced white or brown onions
a teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 cup of chicken stock*
2 tbsp of white wine vinegar
2 tbsp of fresh thyme
4 chopped anchovy fillets (optional)
* for a vegetarian version, substitute for a good imitation chicken stock (like Massel) or a good vegetable stock.
Heat 2 tbsp of olive oil in a large, deep skillet until it slides easily across the pan. Add 12 cups of thinly sliced white or brown onions, a teaspoon of salt and a 1/2 teaspoon of freshly ground black pepper. Reduce heat to medium-low and simmer, stirring occasionally, until the onions are soft but not brown - about 30 minutes.
Add a cup of chicken stock and 2 tbsp of white wine vinegar, simmering until the pan is dry and the onions golden - about 30 minutes more. Add 2 tbsp of fresh thyme and 4 chopped anchovy fillets (optional), adjust seasoning and mix well.
Use warm or at room temperature.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up