To make chef Annie Pettry's sofrito, onions simmer low and slow in butter for a long time, but with reason: They lose their bitter edge and gain sweetness, turning into a sweet onion jam. Add a little lime and some fresh cilantro, and you have a condiment that can be served with grilled or sautéed anything.
To learn more, read "Annie Pettry's Secret Weapon."
Recipe adapted from from Annie Pettry, Decca, Louisville, KY
Yield: 1½ cups
Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 25 minutes
3 tablespoons unsalted butter
5 cups finely chopped yellow onion (3 to 4 medium onions)
1 teaspoon kosher salt, plus more to taste
1 tablespoon minced garlic (1 large clove)
¼ cup finely chopped cilantro
Zest of ½ lime
1 tablespoon, plus 1 teaspoon, fresh lime juice (1 lime)
In a large sauté pan, melt the butter over medium heat. Add the onions and salt, and reduce the heat to medium low. Cook the onions slowly, stirring often, until they are soft and light golden, 1 hour. Add the garlic and cook until soft, 8 to 10 minutes. Remove from the heat and add the cilantro, lime zest and lime juice. Taste and adjust seasoning with salt. Let cool.
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