| Yield 1X: | 176.00 | oz | Allergens: | ||
| Portion: | 6 | oz | Onion, garlic | ||
| Portions: | 29.3 | ||||
| Shelf life: | five days | ||||
| Date: | 8.9.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Onions, peeled, halved, sliced 1/4″ | 8 | 16 | 24 | |||
| Butter, whole | 4.00 | 8.00 | 12.00 | |||
| EVOO | 2.00 | 4.00 | 6.00 | |||
| Sugar | 2.00 | 4.00 | 6.00 | |||
| Brown veal stock | 10 | 20 | 30 | |||
| Sherry wine | 8.00 | 1 | 1 | 8.00 | ||
| Fresh thyme leaves, picked off stems | 0.50 | 1.00 | 1.50 | |||
| Sherry wine vinegar | 1.50 | 3.00 | 4.50 |
Carefully measure and prepare all ingredients. Heat the butter in a suitable pot over high heat, then add the onions and sugar. Cook over high heat, stirring regularly, until the onions soften and begin to brown around the edges.
Reduce heat slightly. Cook, stirring, until the onions become uniformly golden brown, then add the EVOO.
Reduce the heat to medium, and continue to stir to melt the caramelized sugar off the bottom and sides of the pot. Cook until a deep mahogany brown.
Reduce the heat to medium, and continue to stir to melt the caramelized sugar off the bottom and sides of the pot. Cook until a deep mahogany brown. Add veal stock and thyme leaves, and bring to a boil. Reduce to a simmer, and cook for 15 minutes. Remove from the heat, and stir in the sherry wine and sherry wine vinegar. Cool using an ice bath and ice wand to 70 F.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.