Has anyone ever eaten at Sqirl in Silverlake? I haven’t either…I’ve only read Jessica Koslow’s newest cookbook from cover to cover and sleep with it on my bedside table. I may have shed a tear for the sheer passion and care Sqirl puts into their food. I can’t wait to make a pilgrimage there one of these days. I adapted her simple recipe for the ingredients I usually have in my kitchen. It’s so quick to make and will definitely be a hit at any holiday party. If you don’t have any parties to go you can do what I did and spread it on a piece of buttered and toasted sourdough bread, sandwiches, salads, or enjoy on crackers and cheese. I think this is best shared in the latter form and since the holiday parties are in full swing, you should all make some for your next holiday party! P.S. This recipe is vegetarian and vegan if you make sure you have the Worcestershire sauce sans anchovies.
Keep reading for full, step-by-step pictures and recipe…
Thinly slice two large onions or three small yellow onions (aka 1 lb)
Let the onions cook for 30 minutes, stirring occasionally. If it does burn, no big deal, it’ll still be scrumptious. Now add the vinegar, worcestershire sauce, sugar, and salt. It will look something like this…
Now you can scoop it in a jar and you’re ready to party! Annnddd a shout out to the talented Aubrey (IG: @itsaubreezy) who took the first & last pic on here!
3 tablespoons Sunflower oil
1 lb yellow onions
2 tablespoons worcestershire sauce
1 ½ teaspoons red wine vinegar
½ teaspoon sugar
salt to taste
Cut onion in half from the north pole to the south pole. Thinly slice the onions. Heat pan on medium high heat, add oil. Add sliced onions and pinch of salt. Stir occasionally for next 30 minutes. Then add Worcestershire sauce, vinegar, sugar, and salt. Remove from heat and place in jar to let it cool.