Chef notes
This dish is a fan-favorite at my restaurant Carriage House in Manhattan’s West Village and has bold, memorable flavors that work during any season of the year.
Technique tip: Patience and a low, slow temperature will ensure you can get the most of the onion flavor without burning the base.
Swap option: Any fat can work for caramelization of the onions but I like combination of olive oil and unsalted butter.