5 lbs. onions
3 tbsp. olive oil
1 tsp. salt
1/2 c. sugar
3/4 c. cider vinegar
2-3 tbsp. curry powder
Peel and slice onions into 1/4-inch rings. In a large heavy pot or Dutch oven, heat olive oil and add onions; cook slowly over medium-low heat until lightly browned. Add remaining ingredients and adjust measurements to taste. Continue to simmer until liquid has evaporated and the onions are completely brown. Cool completely and store in a jar in the refrigerator until ready to use. Bring to room temperature to serve with grilled meats, chicken, fish, or on top of burgers. *Packed into small jars, this makes a great gift that will keep for a couple of weeks in the refrigerator. Makes 2 1/2 to 3 cups.
