Adapted from Cook's Illustrated

• 2 lbs onions
  
• 1 tbsp vegetable oil
• 1 tbsp butter
• ½ tsp salt
• 1 tsp light brown sugar
• 1 tbsp water
• Ground Black Pepper
  

Halve the onions pole to pole, remove the tough outer layers and cut the onion halves into ¼ inch thick slices

In a large sauté pan, heat the oil and butter over high heat for a few minutes and, when the foaming subsides, stir in the brown sugar and salt.

Toss in the sliced onions and give a good stir to coat them all and let cook on high heat for five minutes until the onions begin to soften, stirring frequently.

Turn the heat down to medium and let the onions cook, stirring frequently. Cook until they are deeply brown and are slightly sticky, about 35-40 minutes. If they start to sizzle or scorch, turn down the heat a little (you can also add a little water), and if they're not browning after 15-20 minutes, raise the heat a little.

When they reach the proper color (usually about 35-45 minutes), remove the pan from the heat and stir in a tablespoon of water and add pepper to taste...that's it!

NOTE: Caramelized onions can be stored in an airtight container in the refrigerator for up to 2 weeks or they can be frozen for up to 3 months.