Caramelized onions incredible flavor to just about any dish.
Prep: 5 mins
Cook: 20 mins
2 large Yellow or white onions
2 tablespoons olive oil
2 tablespoons unsalted butter
Kosher salt to taste
Vegetable broth or (if needed)
1Cut onions in half through the root
2Thinly slice lengthwise
3Set heat to medium high
4Heat butter and olive oil until it sizzles
5Cook onions a couple of handfuls at a time, stirring constantly
6Slowly stir in the rest of the onion by handfuls until you've added them all.
7Season with kosher salt.
8Reduce heat to medium low and continue stirring for approximately 15 to 20 minutes or until the onion is cooked to desired "doneness". A soft yellow look is great for French onion look while browner more caramelized onions are perfect for topping off sandwiches, etc.
9If the onions are sticking to the pan, add a bit of broth or water and continue stirring.
10Let cool in the pan.
Use them to top off mashed potatoes, top off chicken or steak on sandwiches, pizzas, etc.
I usually double this recipe I love it so much and stores in the refrigerator well for about 5 days.