Yield: 8 People
Work: 40 Minutes
Total: 50 Minutes
Gather Ingredients and Tools and prep Ingredients as indicated.
In a large Saute Pan, heat Oil and melt Butter, then add Onions and season with Salt.
Cover with a Lid and cook on low heat for 10 Minutes, stirring occasionally and replacing Lid.
Remove Lid and cook on medium low heat, stirring often while keeping an even layer. Keeping the Onions in an even layer help even browning.
Add the Vinegar once Onions are golden and caramelized, then transfer to a Bowl to cool.
Try adding fresh chopped Thyme.
For really sweet Onions, add a little Honey at the end.
Try blending the finished product and mixing with Sour Cream to make a Dip.
2 Medium White Onions, peeled and cut in half from top to bottom, sliced into ¼” half circles
2 Tbsp Oil
2 Tbsp Butter
2 Tbsp Apple Cider Vinegar
1 Tbsp Salt
Saute Pan with Lid
Airtight Container in the Refrigerator for 5 days.
Use Your Caramelized Onions in the following Recipes:
Questions about this recipe? Ask Chef Pierson!