- Yield: 1 cup (240 g)
- 6 cups (600 g) onions
- 2 tbsp (30 ml) coconut or avocado oil
- 4–6 sprigs fresh thyme
- 1 tsp (5 g) salt
- ½ cup (120 ml) Beef Broth, divided
- 1 tbsp (15 ml) balsamic vinegar
How to Make It
- Chop each onion in half through the root and remove the outside skin. Slice each half into thin crescents, about ⅛-inch (3-mm) thick. Heat a large skillet over medium-high heat and pour in the oil. Toss the sliced onions to coat in the oil, add the thyme sprigs and sprinkle with salt. Cook the onions for 15 minutes, stirring occasionally so that the onions begin to brown rather than burn. Pour in half of the beef broth and scrape up the fond from the bottom of the pan with a spatula.
- Cook for another 5 minutes, until all the broth is cooked off, then repeat with the remaining beef broth and cook for another 5 minutes. Drizzle the balsamic vinegar into the pan and cook for another 5 minutes, until the onions are sticky and caramelized. Remove the thyme sprigs before using in your recipes.