Step 1: Ingredients
-3 medium onions
-8 oz tomatillos
-1 5 oz can Hatch green chile
-1 T plus 1 t garlic
- 2 cups sauvignon blanc
-1 quart of beef broth
-dash of whole milk
Step 2: Peel, Cook, and Chop the Tomatillos
When the tomatillos are cool to the touch, roughly dice the tomatillos. Be careful not to overchop- their tart flavor and silky texture is important to the dish.
When this step is finished, the tomatillos have a texture identical to the diced, canned green chile.
Step 3: Caramelize the Onions
Cut the onions in half rings, very thinly. The key here is an even cut. The goal is to cook the onions at an even pace.
Begin by tossing a little salt into the oil, and toss the onions in. Toss in the oil, then leave to cook.
When the onions are ready to turn, you'll hear a slight sizzle as they caramelize. Turn them occasionally.