The complex flavor of the caramelized onions is the perfect base for many dishes, especially for Jewish delicacies such as sautéed chicken liver. It is very cheap to make, and you can store it in a sterilized container in the refrigerator for up to ten days.
You can substitute vegetable oil for corn oil, schmaltz, clarified chicken, or goose fat.
Trim, peel, and small dice 7 medium onions
Add 1½ tbsp of vegetable oil to a large pan over low heat
Add the onions and spread them into an even layer
Cook for 2h, stirring occasionally, until the onions turn deep brown. Transfer to a bowl. The caramelized onions are ready
Enjoy this deliciousness on top of many dishes, such as pâtés or even some simple rice!
Yield 8 portions
Vegetable Oil1½ tbsp