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“From Everyday Food. They suggest making this batch and storing in the refrigerator (in an airtight container) for up to 2 weeks and using it in soups, dips, sandwiches, pastas. They also suggest that if you want to halve this recipe, to use a 6 quart pot.”
READY IN:
1hr 30mins
SERVES:
3
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 8-quart Dutch oven or heavy pot, melt butter over medium-high heat. Add onions and salt. Cook, stirring often, until softened and just beginning to brown, about 35 minutes.
  2. Reduce heat to medium. Add sugar and cook, stirring often to scrape up any browned bits on the bottom of the pot, 35-40 minutes. Lower the heat if the bottom of the pot begins to scorch.
  3. When done, onions should be deep golden brown and have a jam-like consistency. Remove from heat, season with salt. Let cool completely before packaging in an airtight container.

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