Categories: Appetizers

Ingredients

• 2 tbsp. unsalted butter
• 6 cups chopped Vidalia onion (about 5 medium onions)
• 2 garlic cloves, minced
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 3 tbsp. distilled white vinegar
• 2 tbsp. dark brown sugar
• Blue cheese and crackers, to serve

Directions

1. Heat a 12-inch cast-iron skillet over medium-high heat. Reduce heat to medium; add butter, stirring until butter is melted. Add onion, garlic, 1/4 tsp salt, and pepper; cook, stirring frequently, until onion is golden brown and softened, about 10 minutes. Stir in vinegar and brown sugar. Reduce heat to medium-low; cover and cook, stirring occasionally, until onion is very soft, about 1 hour and 15 minutes.

2. Stir remaining 1/4 tsp salt into onion mixture. Let cool.

3. In the work bowl of a food processor, pulse onion mixture until finely chopped. Serve warm or at room temp with blue cheese and crackers. Store in an airtight container in the fridge for up to 1 week.

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