CARAMELIZED ONION (by J. Child, The Way To Cook)
3 Tablespoons butter
- 1 Tablespoon light olive oil or fresh peanut oil
- 8 cups thinly sliced onions (2 1/2 pounds)
Set the saucepan over moderate heat with the butter and oil; when the butter has melted, stir in the onions, cover the pan, and cook slowly until tender and translucent, about 10 minutes. Salt lightly (1/2 teaspoon) and to help with browning add 1/2 teaspoon sugar here; then raise heat to moderately high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes. Use as desired for toppings, onion soup, or any place caramelize onions are needed.