2 tablespoons vegetable oil
2 large onions, peeled and julienned
1 tablespoon minced garlic
1 tablespoon chopped thyme
2 tablespoons sugar
1 teaspoon kosher salt
½ cup vegetable stock or water
In a large sauté pan, add oil and onions sauté over medium heat until browned and caramelized, about 15–20 minutes, stirring every few minutes.
Once onions are caramelized, add remaining ingredients. Cook for an additional 5 minutes.
Remove from heat and pulse mixture in a food processor until chunky, being careful not to over process.
Edible Berkshires is a local, independently owned publication dedicated to covering the unique culinary culture of Western Massachusetts.