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The Kitchn: Casserole a perfect place for leftover onions, day-old bread

By Tami Weiser on

For the stew:

8 tablespoons (1 stick) unsalted butter, divided

7 large yellow onions (5 to 5 1/2 pounds total), halved and cut into 1/4-inch-thick slices

4 large shallots (about 8 ounces), peeled and cut into small dice

4 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

 

6 cloves garlic, minced

5 stalks celery (about 12 ounces), including leaves, cut into small dice

5 carrots (about 8 ounces), peeled and cut into small dice

6 cups cremini and/or button mushrooms (about 1 1/2 pounds), sliced thinly

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