Soffritto

Name: Soffritto
Ingredients: 2 cups extra-virgin olive oil; 2 pounds Spanish onions, finely chopped (about 7 cups); 1 pound carrots, peeled and finely chopped (about 3 1/2 cups); 1 pound celery ribs, finely chopped (about 3 1/4 cups)

4 ingredients

5 steps

Ingredients

2 cups extra-virgin olive oil
2 pounds Spanish onions, finely chopped (about 7 cups)
1 pound carrots, peeled and finely chopped (about 3 1/2 cups)
1 pound celery ribs, finely chopped (about 3 1/4 cups)

Directions

1

Heat the olive oil in a large saute pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes.
2

Add the onions and cook for about 20 minutes, stirring frequently, until they are tender and translucent.
3

Add the carrots and celery, reduce the heat to medium, and cook the vegetables, stirring often, for about 3 hours, until the soffritto is a deep brown caramel color and the vegetables are almost melted.
4

If the vegetables start to sizzle and stick to the bottom of the pot, reduce the heat to low and continue cooking.
5

Use the soffritto or let it cool to room temperature, then transfer it to an airtight container and refrigerate for up to a week or freeze for up to several months.