| Recipe: |
From Cook's Illustrated...
3 large onions, halved pole-pole and sliced through root end 1/4" thick
3/4 c water
2 T vegetable oil
3/4 t salt
1/8 t baking soda mixed into 1 T water (helps develop sweetness)
Put onions, water, oil and salt in a large non-stick skillet over high heat and bring to a boil. Cover and cook until water has evaporated and onions start to sizzle, about 10 minutes.
Uncover and reduce heat to medium-high. Use a rubber spatula to press onions onto bottom/sides of skillet. Cook without stirring for 30 seconds. Repeat pressing/stirring every 30 seconds until onions are soft, well browned, and slightly sticky, about 15 minutes.
Mix baking soda into 1 T water and stir into onions. Keep stirring until water has evaporated, about 1 minute. Transfer to a bowl.
Can be refrigerated up to 3 days or frozen for up to a month.
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