I am used to making the Spanish style of sofrito based on caramelized onions, garlic, and tomatoes (and sometimes parsley), and this usually takes 30-45 minutes as I was taught for the sauce to begin caramelizing...
... I received Thomas Keller's Ad Hoc at Home book for Christmas and his recipe for the sofrito is supposed to take 5 hours... what?!?
Have others tackled this? I do not doubt at all that Thomas Keller is a true artist in a kitchen, but as I translate some of these applications for home use, understanding that "simple" doesn't mean easy, I find this recipe to be quite a stretch.
I haven't tried it his way... have you guys? Worth 5 hours? Other tips?