Directions

Cut the onions root to tip

1. Slice 1/2-inch off the stems ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.

2. Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end. Make the cuts to your desired level of thickness.

3. The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.

Heat olive oil and butter, and add onion slices

1. Use a wide, thick-bottomed saute pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 tsp. per onion). Heat the pan on medium-high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.

2. Depending on the strength of your stove-top burner, you may need to reduce the heat to medium or medium-low to prevent the onions from burning or drying out.

3. After 10 minutes, sprinkle some salt over the onions, and you can add some sugar to help with the caramelization process (about 1 tsp. of sugar for 5 onions, or more if desired). As the onions continue to cook, you may want to add a little water to the pan to keep the onions from drying out.

Cook, stirring every few minutes

1. Let cook for 30 minutes to 1 hour, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but stir them before they burn. After the first 20-30 minutes, you may want to lower the temperature and add a little more oil to keep the onions from burning.

2. Use a metal spatula to scrape the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may need to scrape the pan more often (about every minute).

3. Continue to cook and scrape until the onions are a rich brown color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.

4. Store refrigerated for several days in an air-tight container.