Ingredients
The following ingredients have 4 Servings
- 3 medium yellow onions, peeled and thinly sliced
- 2 tablespoons butter (or high-heat cooking oil, such as vegetable or grapeseed oil)
- pinch of salt
- (optional) pinch of granulated sugar or other sweetener
- 2-4 tablespoons dry white or red wine (or chicken/beef/veggie stock)
Instruction
- Heat butter in a large saute pan over medium heat until melted. Add onions, and toss until they are coated in the butter.
- Cook the onions for the next 40 minutes or so until they are caramelized, using a spatula to stir the onions and scrape the bottom of the pan every 3-5 minutes. As the onions begin to caramelize and darken, you may need to scrape the pan more often.
- Once the onions reach a deep golden brown color and are nice and syrupy, sprinkle them with a pinch of two of salt (and sugar, if desired). Stir the stock a tablespoon or two at a time, adding enough so that the browned bits on the bottom of the pan loosen when scraped with a spatula. Stir the onions for 1 more minute, being sure to stir in the browned bits, then remove from heat.
- Serve immediately. Or let cool to room temperature, then refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
