INGREDIENTS

  • 1 1/2-2 cups extra virgin olive oil
  • 1 radish (roughly 1 1/2 lbs), peeled & sliced crosswise
  • 1/4 medium white onion very thinly sliced crosswise
  • Kosher salt taste
  • Freshly ground black pepper to taste

INSTRUCTIONS

  1. Heat up olive oil in a skillet or Dutch oven over medium heat until it begins to simmer.
  2. Turn your heat down to low and add in the radish and onion slices, seasoning with a bit of salt as you layer them.
  3. Stir occasionally until tender, silky smooth and fully cooked (40-60 minutes, depending on size and thickness). Feel free to slice them ultra-thin and cook them longer for crisp edges!
  4. Drain the radishes and onions once cooked (you can discard the onions if you wish) and enjoy!
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