Crack Onions

…might have to make these every day.

Have you ever needed rehab from onions? No? Then you haven’t tried these ultra caramelized onions.

How are they so good? Probably because they’re slow cooked all day long. By all day we mean… All👏Day👏Long👏

After one try we were looking for any excuse to ingest these jammy, unctuous delights. We’re talking risotto, arancini, avocado toast, charcuterie boards or cardboard. Seriously, put these onions on cardboard and we’d bet you’d eat it no questions asked.

Don’t say we didn’t warn you.

LOL. Super appetizing photo…just trust us.

Ingredients

• 4 Onions, sliced
• 2 bay leaves
• 1 Tbsp. Tomato Paste
• 1 Tbsp. Grainy Mustard
• 1 tsp. Salt
• 3 Tbsp. Olive Oil
• 2 oz. Butter

Directions:

1. Preheat the oven to 250. Put all of the ingredients in a dutch oven. Put Dutch oven on the stove at medium heat for 30 minutes and stir every few minutes.
2. Transfer dutch oven to oven.
3. Leave in there for 8–16 hours, stirring every 2ish hours..
4. After you are happy with your onions, pour a little stock to deglaze.
5. You are done.

Wow! Easy! Actually one pot — Joel can verify.

Below is the onion journey in videos:

pre stove

After 30 minutes (stove top)

Hour 8

Hour 10