Soffritto

• 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)

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.

extravirgin olive oil, spanish onions, carrots, celery

Taken from www.epicurious.com/recipes/food/views/soffritto-393548 (may not work)