3 lbs. onions sliced (or diced in food processor)
3 Tbsp. olive oil (or 1 + 2 Tbsp. butter)
1 tsp. salt
½ Tbsp. dried parsley
1 tsp. garlic powder
30 oz. Beef broth (concentrate, no water added)
20 oz. chicken broth (concentrate, no water added)
10 oz. apple juice (unfiltered apple cider is better)
1 Tbsp. vinegar (apple cider if you have it)
Source: Mark
Heat oil and butter
Add onions, salt, parsley, and garlic
Cook, uncovered over medium heat until heavily browned. Don’t chicken out! The darker the better. About 45 minutes
Mix vinegar and apple juice and add to onions.
Cook until thickened (10 minutes)
Add broth and simmer 30 minutes or more
