Need help with a Sabrett Onion recipe.
m not much of a cook, but I was wondering How I would convert this recipe to make a whole big stock pot worth to freeze.
This recipe only makes 1 cup.. Any Help on converting it to make more.
1 1/2 teaspoons olive oil
1 medium onion, sliced thin and chopped
4 cups water
2 tablespoons tomato paste
2 teaspoons corn syrup
1 teaspoon cornstarch
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 cup vinegar
1. Heat the oil in a large saucepan over medium heat.
2. Sauté sliced onion in the oil for 5 minutes, until onions are
soft but not brown.
3. Add water, tomato paste, corn syrup, cornstarch, salt, and red
pepper flakes, and stir.
4. Bring mixture to a boil, then reduce heat and simmer for 45
minutes. Add vinegar. Continue to simmer for an additiona1 30 to 45
minutes or until most of the liquid has reduced and the sauce is
Makes about 1 cup.
Ive made this before and tweeked it a bit and it came out really good but just not sure how to make a lot of it.