2 tablespoons olive oil
2 medium onions, sliced into 1/4 inch slices
2 medium lemons
2 tablespoons lemon juice
1/4 cup water
5 tablespoon sugar
pinch salt
1 tablespoon chopped fresh thyme leaves
makes 1-3/4 cups
Heat oil in a medium skillet,then add onions. Cover and cook on very low heat, stirring occasionally until soft but not brown, about 15 minutes.
Meanwhile prepare lemons: Squeeze and reserve juice. Scrape out membranes and cut rinds into 1/4 inch strips. Put rinds in a small pan, cover with cold water and bring to a boil. Pour out the water and repeat twice more. When onions are tender add drained lemon strips, juice, water, sugar, salt and thyme. Cook, uncovered, over low heat, stirring occasionally, about 20 minutes, until most of the liquid is reduced and the onions and lemons are glazed. Stores up to 1 month.