Serious Eats: Recipes
Cook the Book: Stewed Onions with Marjoram
The smell of slowly cooked onions can be truly intoxicating. There's a magic moment when the onions start caramelizing and releasing their sugars and your kitchen smells like the most inviting place in the world.
This recipe for Stewed Onions with Marjoram from Eugenia Bone's Well-Preserved is sure to make you kitchen smell like a million bucks. A whole mess of onions slowly cooked with beef stock and marjoram, until they are deeply caramelized, and very sweet. These onions are a fantastic base for French onion soup. They can also be used as a quick pasta sauce with a little Parmesan, or in a delicious grilled cheese.
Win 'Well-Preserved'
As always with our Cook the Book feature, we have five (5) copies of Well-Preserved to give away this week.