Edible Monterey Bay

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Onion Syrup

Slice 10 onions as thinly as possible. Cover with 1 gallon of water. Slowly simmer for 2 hours, strain onions and reserve liquid. Reduce liquid until dark and the consistency of honey when cool. Spread on toast. Use in salad dressings and glazes. Drizzle on cheese or vegetables. Makes ½ cup.

About the author

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The former executive chef at Post Ranch Inn’s Sierra Mar, John Cox is now pursuing a number of projects, including serving as a partner and consulting chef at Cultura–comida y bebida in Carmel and chef-partner at The Bear and Star at the Fess Parker Ranch in Los Olivos. For more, go to www.chefjohncox.com or follow him on Instagram and Facebook.