2 onions, sliced
2 tablespoons olive oil
2 tablespoons minced garlic
2 teaspoons salt
1 teaspoon black pepper
1 clove garlic, peeled and chopped
4 cloves garlic, peeled and chopped
1 pound pork belly, sliced
1 tablespoon dried basil
1 tablespoon dried basil leaves
1 tablespoon dried thyme
1 tablespoon dried marjoram
1 tablespoon dried oregano
1/2 teaspoon salt and white pepper to taste
In a large saucepan over medium heat, combine onion, olive oil, garlic, salt, pepper, garlic, garlic, and cloves of garlic. Cook, stirring frequently, until hot, 2 to 3 minutes. Reserve 2 tablespoons of the hot grease and place this over the onions in the saucepan. Let the onions cook 30 to 45 minutes, or until the mixture starts to stick to the back of a spoon.
Whisk the broth and basil together. Add the onions, basil, basil, thyme, marjoram, oregano, salt and pepper to taste. Simmer over medium heat for 15 minutes, or until the onions are tender.