Serves 6
2 lbs. yellow onions, cut in half and thinly sliced
1/2 stick butter, unsalted
1 1/2 lbs. rutabaga (aka: yellow turnip), peeled and cut into 1/2-inch dice
Kosher or sea salt and freshly-ground black pepper, to taste (optional to “locavores“)
3/4 c. heavy cream
1/2 c. chicken stock or water
In a large sauté pan or saucepan over medium heat, melt butter and, when foam subsides, cook onions, stirring frequently, for 20-25 minutes, or until they are caramelized. Stir in rutabagas, salt and pepper, cream, and chicken stock or water. Bring to a low boil and reduce heat to moderately low. Gently simmer, stirring occasionally, for 15-20 minutes, or until rutabagas are tender. Taste and adjust seasonings. Serve hot.
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