4 large yellow onions, peeled and sliced thin
2 Tbsp vegetable oil (you may use EVOO or butter, but it will solidify when cold)
1/3 block of achiote paste
1/3 cup apple cider. warmed
In a large, heavy-bottomed saute pan, wilt the onions over medium heat, covered, for 5-8 minutes.
Mix achiote paste into warm cider and add to onions.
Stir well and continue to cook, uncovered, until all the moisture has evaporated and onions are shiny and bright brick red/orange color.
Serve warm next to your holiday roast fowl, or save for a most excellent sandwich and grain bowl addition.
Bringing bright, unique flavors to you holiday, and everyday table!