The sweet, mellow flavor of caramelized onions will enhance any soup or main course, and they also taste great as a side dish.
Step 1: Prepare onion Cut off the top of the onion. Slice it in half lengthwise and peel. Place half of the onion flat side down and slice it into thin half-rings ¼ inch wide. The thinner the slice, the faster it will cook.
Step 2: Preheat the skillet Place the oil and butter in a large skillet over low heat. When ripples appear in the oil, it's hot enough.
Step 3: Add onion Add the sliced onion and stir to coat evenly with oil and butter. Add a dash of salt to draw out moisture and speed up the caramelization.
TIP: To enhance the flavor and sweetness, add pepper and a dash of sugar.
Step 4: Cook Let the onions cook for 20 to 30 minutes. Stirring too often will prevent the onions from caramelizing. They will darken as they cook.
TIP: Cover the skillet with a lid for the first few minutes to speed up the process. If they stick, deglaze the pan by adding a small amount of water and stirring.
Step 5: Finish and freeze Remove the onions when they have a deep golden color and are soft and melting. Freeze any leftovers for up to three months.
FACT: Eating parsley will get rid of onion breath.