Three Cheers for Beer (5/28/11)

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Caramelized Onion & Beer Sauce

• 3 Tablespoons olive oil
• 8 large yellow onions
• 1 teaspoon salt
• 1 12 oz beer (dark stout)
• 2 sprigs fresh thyme
• 2 Tablespoons Dijon mustard

Heat oil in pot over medium-low heat. Add onions and salt, cover, and cook 30 minutes or until browned, stirring occasionally. Stir in beer, 1/2 cup water, and thyme, scraping up bits stuck to pot. Partially cover, and simmer 15 minutes, or until liquid has evaporated. Stir in mustard; season with salt and pepper and cook 5 minutes more until all heated through.