5 large onions, peeled and thinly sliced
1 bay leaf
1 teaspoon thyme
1/4 teaspoon salt (see Cook's Tip)
1/4 teaspoon pepper
1 cup dry Marsala wine
2 quarts Chicken or Beef Stock (see page 228 or 230)
Crama Di Cipolle
Makes 4 to 5 cups
Place all the ingredients in a 3 to 4 quart stockpot. Bring to a boil, reduce the heat to medium and cook for 1 - 1 1/2 hours, stirring every 15 minutes. Cook until all the liquid has evaporated and the onions have cooked down to a very thick consistency with a pungent flavor.
Remove the bay leaf. Put the onions in the food processor and process until creamy. Place an ice cube trays and freeze. When frozen, take out of the trays and place in freezer bags.
The frozen cubes of onion puree will be used as a flavoring agent in other recipes.
This recipe will ve very salty if you nake it with regular canned stock. In oreder to avoid this, bring the canned stock to a boil, put in 2 medium peeled and quartered potatoes and boil for 20 minutes. The potatoes will absorb much of the salt from the stock. Strain the stock and discard the potatoes.
You should also eliminate the salt from the recipe if you are using canned stock.