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Onion Mush




Source of Recipe


Internet


List of Ingredients




1 heaping teaspoon lard or butter and 3 tablespoons olive oil OR 4 to 5 tablespoons olive oil
2 pounds onions, very thinly sliced
Salt, to taste
1/2 cup marsala

Put a very large, heavy-bottomed frying pan over low heat, using a heat diffuser if you've got one. You may need a couple of pans. Put in the lard or butter and oil or olive oil and, when it starts melting and warming up, but before any heat emanates or any sizzles can be heard, add the onions, press down with a wooden spoon, then sprinkle some salt over. Add to the Marsala in its measuring cup enough boiling water to bring the liquid up to the 3/4-cup mark and pour over the onions.

Cut out some foil and press it down over the onions, shiny side down, to form a tight, low lid. Then put on the pan's real lid and cook, over very low heat, for a good 2 hours. Check after an hour; the mixture shouldn't be hot enough for any burning or sticking. If using a heat diffuser and a sound heavy-bottomed pan, you may want to give it a third hour.

When the onion tastes completely cooked, very soft, take the lid and foil off and turn the heat up high to let all liquid bubble and burn off. When it's reduced and evaporated, you should have a soft, thick, caramel-colored mush.

This may not be a very attractive-sounding name for anything, but what it aims to describe is wonderful, a kind of savory honey. Indeed, this sort of thing often goes, in restaurants, by the name of onion jam. What it is, simply, is onion cooked slowly and at a very low heat until it turns golden and soft, a mellow, caramelized gloop to be stirred into anything when you want depth and flavor.



Recipe