The perfect meal for the nights in between holiday parties.
in a small bowl. Squeeze in juice fromover. This will plump them up. Stir to combine; set aside until ready to use.. Go ahead and suit up with some protective eyewear, if that’s necessary for you. Thinly slice onions into half-moons . This is a fair amount of slicing, but it’s almost the only knifework.in a large skillet over medium. Add onions and stir to coat in oil. Season with, then reduce heat to low and cover skillet .
, which increases caramelization. Increase heat to medium-high and continue to cook onions, stirring frequently and reducing heat as needed, and addingto deglaze pan if it’s getting too dry, until chocolatey-brown and reduced in size by about two-thirds, 35–40 minutes.to boiling salted water. Stir so there are no sinkers or stickers, then cook, stirring occasionally, until cooked through but still al dente, 20–25 minutes. Drain and set aside. Wipe pot dry.
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