Cook the Book: Stewed Onions with Marjoram
Cook the Book: Stewed Onions with Marjoram might be a good recipe to expand your hor d'oeuvre repertoire. This recipe serves 60 and costs 32 cents per serving. One serving contains 43 calories, 1g of protein, and 2g of fat. If you have beef stock, yellow onions, olive oil, and a few other ingredients on hand, you can make it. This recipe from Serious Eats has 19 fans. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a good spoonacular score of 43%. Similar recipes are Cook the Book: Stewed Beets with Beet Greens and Ginger, Cook the Book: Magee's Roast Turkey, Parsley Potatoes, and Stewed Zucchini, and Cook The Book: Sweet Potato Gratin With Onions And Sage.
Servings: 60
Ingredients:
9 cups homemade or all-natural low-sodium beef stock
3 tablespoons dried marjoram
6 tablespoons olive oil
24 medium yellow onions, thinly sliced (about 24 cups)
Equipment:
Cooking instruction summary:
Procedures 1 2 Add the beef stock and marjoram and continue cooking for about 1 hour and 15 minutes. The onions should be light brown and shiny, cooked way down and stewy. 3 Allow the onions to cool to room temperature and spoon into six 1-pint resealable freezer bags. If you use containers, be sure to leave about1 inch of headspace, as the onions will expand some as they freeze. Place in the back of the freezer, where it is the coldest: 1° F is ideal. 4 Defrost the onions in the refrigerator. Refrigerate after defrosting and use within a few days.
Step by step:
1. Add the beef stock and marjoram and continue cooking for about 1 hour and 15 minutes. The onions should be light brown and shiny, cooked way down and stewy.
2. Allow the onions to cool to room temperature and spoon into six 1-pint resealable freezer bags. If you use containers, be sure to leave about1 inch of headspace, as the onions will expand some as they freeze.
3. Place in the back of the freezer, where it is the coldest: 1° F is ideal.
4. Defrost the onions in the refrigerator. Refrigerate after defrosting and use within a few days.
Nutrition Information:
covered percent of daily need
