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Recipe Summary
Yield: Makes about 4 cups
Ingredients
Ingredient Checklist
4 cups minced red onion
2 cups minced celery
2 cups minced fennel
1 3/4 cups extra-virgin olive oil
Gallery
Recipe Summary
Yield: Makes about 4 cups
Gallery
Recipe Summary
Yield: Makes about 4 cups
Recipe Summary
Yield: Makes about 4 cups
Yield: Makes about 4 cups
Makes about 4 cups
Ingredients
Ingredients
- 4 cups minced red onion
- 2 cups minced celery
- 2 cups minced fennel
- 1 3/4 cups extra-virgin olive oil
Directions
In a large straight-sided skillet, combine red onion, celery, and fennel. Add oil, and cook over medium heat, stirring occasionally, until the vegetables are the color of straw, about 45 minutes. Use immediately, or cool to room temperature and refrigerate for up to 1 week or freeze for up to 6 months.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Blonde Soffrito Base
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All Reviews for Blonde Soffrito Base
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
