Lyonnaise onions

Lyonnaise onions

By
From
French Lessons
Makes
200 g
Prep
10 mins
Cooking time
90 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
60ml duck fat, rendered
4 onions, finely sliced
4 sprigs thyme
2 garlic cloves
salt
pepper

Method

  1. Heat the duck fat in a medium-sized saucepan over a moderate heat. Add the remaining ingredients and cook for 60–90 minutes, stirring regularly to ensure the onions don’t catch and burn. If the onions become a little dry, add another splash of duck fat. The long slow cooking results in a lovely deep caramelised mess of sweet-savoury onions. The onions will keep refrigerated in a sealed container for up to a month.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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