Active Time: 45 minutes | Total Time: 45 minutes | Serves Serves 4 | Gluten Free
- 3 yellow or Spanish onions
- 2 tablespoons extra virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 teaspoon kosher salt
Cut off the stem ends from the onions. Lay each onion on the flat side and cut in half through their roots. Peel. Now thinly slice (about ⅛-inch thick).
Place a large skillet or pot on the stove and turn the heat on to medium-low. Add the oil and butter. Once the butter melts, add the sliced onions and stir to coat. Cover and let cook for 10 minutes undisturbed.
Remove the lid and give them a stir with a wooden spoon. Stir in the salt. You can raise the heat just a bit, but stick close by and stir occasionally. After 15 to 20 minutes the onions will start to take on a little color. Keep cooking and stirring, making sure to scrape up the yummy brown bits from the bottom of the skillet. Keep going for about 5 to 10 minutes more. You’re almost there! Don’t be tempted to stop at light golden brown. Deep brown is where the flavor is.
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