Here is a recipe for those of you who have jumped on the Instant Pot train. If you haven’t–no worries. You can still make this on the stove top. Use these sweet and delicious onions to top–well–everything! Terrific for topping pizza, pasta, or quiche or enjoying as an accompaniment to meats. We served them on sliced WSM baguettes with melted McCadam muenster.
- 4 Tbsp. butter
- 3 lb. onions, sliced
- 1 tsp. salt
- 1 tsp. pepper
- 2 Tbsp. brown sugar
- ½ tsp. dried thyme
- 1 c. water or beef stock
1) Turn Instant Pot on to sauté function. Add butter to the pot and allow to melt.
2) When butter is melted add onions, salt, and pepper to the pot. Cook uncovered about 8 minutes to soften onions. Stir often to avoid sticking.
3) Turn off sauté function and stir in sugar, thyme, and water or beef stock.
4) Place lid on pot, lock into place, turn vent to seal, and set to pressure cook function for 20 minutes.
5) When timer goes off, do a quick release and when fully released remove the lid.
6) Turn off pressure cook and turn sauté function back on. Continue to cook, stirring often until liquids have reduced. Serve or store in refrigerator.
Alternate Stove Top Directions:
REDUCE butter by 2 Tbsp.
ADD 2 Tbsp. olive oil
1) In a heavy bottom Dutch oven over medium-low heat add olive oil and butter. Allow to melt.
2) Add onions to pan in three batches, allowing each batch to cook down slightly before adding next batch.
3) When all onions are added to the pan, add salt, pepper, brown sugar, and thyme.
3) Cook over medium-low heat, stirring almost constantly and adding a splash of water or stock as needed to keep onions from sticking.
4) Continue to cook and stir until desired level of brownness is attained, about 30 minutes or so. Be careful not to burn.