From Cooking Light
So…here’s the deal. I wrote this post late Thursday night knowing that I would be out of town all weekend and couldn’t stand the thought of all of our 30 daily readers having to wait over a week for a new recipe. Unfortunately my Thursday to-do list also included about a hundred other items from packing to cooking to boy-proofing the house before some of John’s friends descend on it while I’m gone. Bottom line, I’m going to have to keep this short and sweet.
First, yes, I realize caramelized onions don’t really constitute a meal. Sorry. But knowing the technique for perfectly sweet, gooey onions is absolutely crucial to your overall happiness. We made a big batch and used them on breakfast sandwiches, pizzas, and a fabulous zucchini quiche I’ll post upon my return.
Two, yes, caramelized onions, when done right, take over an hour. It. is. so. worth it. And it’s not exactly a painful hour – the bulk of it is pretty hands-off and before you know it your whole house will smell like a baseball stadium, which around here qualifies as a huge plus!
- 3 Tbsp olive oil
- 1 Tbsp butter
- 12 cups yellow onions, sliced
- 1/2 tsp salt
- Heat a Dutch oven over medium heat. Add olive oil and butter. Swirl until butter melts.
- Add onion and salt. Cook 15 minutes, stirring occasionally, until onion starts to soften.
- Reduce heat to medium-low. Cook 50 minutes, stirring occasionally, until onions are very tender.
- Cook 10 more minutes, stirring frequently, until onions are brown and caramelized. Set onions aside.
Makes 2 cups of onions.