Prep Time
15 Mins
Cook Time
40 Mins
Yield
Makes about 2 cups
Photo: Jennifer Davick; Styling: Sissy Lamerton

How to Make It

Step 1

Cook onion and thyme in hot oil in a large deep skillet over medium heat, stirring often, 35 to 40 minutes or until caramel colored (a deep golden brown). Remove from heat; stir in salt.

Step 2

Note: Store cooked onions in a zip-top plastic freezer bag or an airtight container in refrigerator up to 1 week or freeze up to 2 months.

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