OK. This is the secret Mo recipe you have been waiting for.
Author: Morris
Recipe type: Topping
Prep time:
Cook time:
Total time:
Serves: all the fuckers.
- 3 Yellow onions, quartered and sliced thin
- 3 Red onions, quartered and sliced thin
- 3 White onions, quartered and sliced thin
- 1 Qt. Reduced beef stock (see recipe)
- 2 T Kosher salt
- 1 T fresh ground black pepper
- ¼ cup vegetable or olive oil
- Cut, peel and slice the onions. Heat a big-ass pan or sauce pot. Drizzle some oil in it and dump the onions in.
- Stir them for... um... ever. Juice will come out of the onions. When it evaporates, pour in a couple ounces of stock. Let it boil off.
- Repeat this for what seems like too long. The onions will turn brownish. Keep going.
- Use the stock sparingly. You will know that you are done when the onions are falling apart and sweet and mahogany brown. Season with the salt.
- When it is dark brown and sweet and salty, you have succeeded.
- Here's the secret. Cook bratwursts on a grill. Shred or slice Gruyere cheese super thin.
- Top brats with caramelized onions and Gruyere.
- You now have French Onion Euro-dogs.
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