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.
As always with our Cook the Book feature, we have five (5) copies of Well-Preserved to give away this week.
- Yield:6 half-pint jars
- 6 tablespoons olive oil
- 24 medium yellow onions, thinly sliced (about 24 cups)
- 9 cups homemade or all-natural low-sodium beef stock
- 3 tablespoons dried marjoram
Add the beef stock and marjoram and continue cooking for about 1 hour and 15 minutes. The onions should be light brown and shiny, cooked way down and stewy.
Allow the onions to cool to room temperature and spoon into six 1-pint resealable freezer bags. If you use containers, be sure to leave about1 inch of headspace, as the onions will expand some as they freeze. Place in the back of the freezer, where it is the coldest: 1° F is ideal.
Defrost the onions in the refrigerator. Refrigerate after defrosting and use within a few days.