Photo: Hector Sanchez; Styling: Buffy Hargett
- 4 fresh thyme sprigs
- 3 tablespoons butter
- 1 tablespoon olive oil
- 6 large sweet onions, thinly sliced
- 1 1/2 teaspoons kosher salt
- Tie thyme sprigs with kitchen string. Melt butter in a large skillet over medium-high heat; add olive oil; onions, and thyme sprigs, stirring to coat. Sprinkle with salt, and reduce heat to medium-low. Cover and cook, stirring occasionally, 1 hour or until onions are tender. Discard thyme sprigs. Drain onions, using a fine wire-mesh strainer and reserving liquid for another use. Process onions in a food processor 30 to 60 seconds or until smooth. Serve immediately.
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