Senegalese Onions

• 6 onions (medium, white or yellow, not sweet or mild, sliced thickly - 1/3 inch slices)
• 4 garlic cloves (quartered)
• 1 cup vegetable oil (a mild oil, not olive oil)
• 1/2 cup whole grain mustard (not dijon)
• 1/4 cup brown mustard (basic, supermarket brand, not sharp)
• 1/4 cup lemon juice (embarrassed to say, I use jarred)
• 1/2 cup water
• 1 bay leaf
• 2 teaspoons bouillon (I use Better than Bouillon, chicken, but you could use the vegetable bouillon or two cubes)
• 1/2 teaspoon white pepper (I use white pepper because it adds a peppery depth, without any heat, but black pepper is better)
• 1/2 teaspoon salt

1. Place all ingredients in a sauce pan.
2. Bring to a low boil.
3. Stir, making sure that onions on the bottom do not over-cook or stick.
4. Simmer for about 5 minutes. Check by tasting an onion; they should be noticeably softer but still a little al dente.
5. Turn off the heat and let the sauce sit at room temperature (I leave it all day, until dinner time).
6. Note: I leave the garlic & bay leaf in the sauce, as they continue to impart flavor, but the raw garlic can be jarring for some. Remove it or alert folks. After a couple of weeks, though, the garlic is deliciously pickled.
7. Serve room temperature as a relish alongside roasted meats. Or fry up in the roasting pan (using the pan dripping) and serve on top of meat, chicken, shrimp, etc.
8. Store the sauce/relish in the fridge; it last for several weeks.

onions, garlic, vegetable oil, whole grain mustard, brown mustard, lemon juice, water, bay leaf, bouillon, white pepper, salt

Taken from www.food.com/recipe/senegalese-onions-535128 (may not work)