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Categories:Viewed: 25 - Published at: 4 years ago
Ingredients
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 large Vidalia onion (about 1 pound), sliced
- 1 fresh thyme sprig
- 1 small bay leaf
- Kosher salt and freshly ground black pepper
- 1/2 cup vegetable stock, plus more if needed
Method
- Put a pot over medium heat and coat with the 1 tablespoon oil.
- When the oil is hot, add the onion, thyme, and bay leaf; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Cook and stir for 5 minutes, or until fragrant, but do not let the onion brown.
- Pour in the stock and bring to a simmer, then cover the pan and reduce the heat to low.
- Cook gently for 30 minutes, checking periodically to make sure the liquid has not completely evaporated and the onion is soupy; add a little stock if needed to keep the onion moist.
- Remove the thyme and bay leaf.
- Transfer the onion to a blender and pulse until slightly chunky.
- Add the remaining 1/4 cup oil and puree until the sauce is thick and creamy.
- Season with salt and pepper.
- The onion sauce can be cooled, covered, and refrigerated for up to 1 day.
- Reheat gently before serving.
