Lyonnaise onions

Lyonnaise onions

By
From
Becasse
Serves
4
Photographer
Steve Brown

Ingredients

Quantity Ingredient
4 onions
50ml * rendered duck fat [rid:1627]
thyme, leaves picked from the
2 garlic cloves, peeled
salt
freshly ground pepper

Method

  1. Cut the onions in half lengthwise then trim the root and remove the papery skin. Use a sharp knife to slice the onions very finely.
  2. Heat a heavy-based saucepan over a medium-high heat and add the rendered duck fat followed by the sliced onions. Sauté for 8–10 minutes stirring from time to time, until the onions soften down to a golden-brown tangle. They will reduce considerably, so transfer to a smaller saucepan and return to the heat.
  3. Lower the heat and add the thyme leaves and garlic cloves and season lightly. Cook very gently, uncovered, for 2–3 hours, stirring from time to time to make sure the onions don’t burn. Add a little more duck fat if need be. After 2–3 hours the onions should be a dark golden-brown with a lovely rich caramel flavour. Serve straightaway or refrigerate for up to 1 week.
Tags:
restaurant
Becasse
Justin
North
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