Ingredients

makes 2 cups

　　1/4 cup plus 1 tablespoon extra-virgin olive oil

　　1 large Vidalia onion (about 1 pound), sliced

　　1 fresh thyme sprig

　　1 small bay leaf

　　Kosher salt and freshly ground black pepper

　　1/2 cup vegetable stock, plus more if needed

　　

Step 1

Put a pot over medium heat and coat with the 1 tablespoon oil. When the oil is hot, add the onion, thyme, and bay leaf; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir for 5 minutes, or until fragrant, but do not let the onion brown. Pour in the stock and bring to a simmer, then cover the pan and reduce the heat to low. Cook gently for 30 minutes, checking periodically to make sure the liquid has not completely evaporated and the onion is soupy; add a little stock if needed to keep the onion moist.

　　

Step 2

Remove the thyme and bay leaf. Transfer the onion to a blender and pulse until slightly chunky. Add the remaining 1/4 cup oil and puree until the sauce is thick and creamy. Season with salt and pepper. The onion sauce can be cooled, covered, and refrigerated for up to 1 day. Reheat gently before serving.

　　Michael's Genuine Food