Circle B Kitchen
Recipe courtesy Serious Eats
This method really did turn out the best caramelized onions I’ve ever made. The secret is sweating the onions, covered, before you begin to caramelize them. All you’ll need is a good pair of tongs and just a little patience and you will be richly rewarded.
Total prep and cooking time: 40-45 minutes
Note: 6 cups of sliced onions will yield 1 cup of caramelized onions
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
4-6 cups of sliced yellow onions (about 3 or 4 large onions)
2 teaspoons sugar
½ teaspoon each Kosher salt and freshly ground black pepper
Heat butter and olive oil in a large skillet over low heat until butter is melted. Add onions.
Cover and cook, stirring periodically, until soft and translucent, about 15 minutes. Remove cover, add sugar and season with salt and pepper.
Raise heat to medium-high and cook, stirring often with tongs and adding water 1 tablespoon at a time if onions begin to burn, until onions take on a deep brown color, about 20 minutes. (Note: I've only ever had to add a few teaspoons of water to the pan. If your onions seem to be burning, just turn the heat down a bit)
Store in a tightly covered container in the refrigerator for up to a month.