Onions become sweet and mild if they are slowly cooked. Use this “marmalade” as a topping for grains, a sandwich spread or a bruschetta topping.
- 2 tablespoons extra virgin olive oil
- 2 pounds sweet onions, quartered lengthwise, then cut across the grain in thin slices
- freshly ground pepper
- 2 to 3 garlic cloves, minced
- 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
- 1 tablespoon capers, drained, rinsed and finely chopped
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
136 calories; 6 grams fat; 0 grams saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 2 grams protein; 69 milligrams sodium
Makes about 1 1/4 cups
- Heat the olive oil in a large, heavy nonstick skillet over medium-low heat. Add the onions. Cook, stirring, until they begin to sizzle and soften, three to five minutes. Add a generous pinch of salt. Turn the heat to low, cover and cook slowly for 45 minutes, stirring often. The onions should melt down almost to a purée. Add the garlic, thyme and capers, and taste and adjust salt. Stir together, cover and simmer for another 15 to 30 minutes until the mixture is sweet and golden. Remove the lid; if there is liquid in the pan, cook uncovered until the purée is thick and the liquid is gone.
About 1 hour 30 minutes