Cook The Book: Stewed Onions With Marjoram

1. 1

   Add the beef stock and marjoram and continue cooking for about 1 hour and 15 minutes. The onions should be light brown and shiny, cooked way down and stewy.

2. 2

   Allow the onions to cool to room temperature and spoon into six 1-pint resealable freezer bags. If you use containers, be sure to leave about1 inch of headspace, as the onions will expand some as they freeze. Place in the back of the freezer, where it is the coldest: 1&deg F is ideal.

3. 3

   Defrost the onions in the refrigerator. Refrigerate after defrosting and use within a few days.

* Per serving · 4 servings · Values may vary.

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