Something magical happens when you slice a couple of onions and slowly sauté them in butter and olive oil over low heat: they begin to caramelize and turn a beautiful golden brown, filling your house with the heady promise of a seriously delicious dinner. It’s one of my favorite smells in the entire universe. The silky tangles of these sweet ribbons are perfect served on hamburgers, topping a baked potato, tucked into an omelet, tossed with some pasta or heaped on a pizza. Plus, if you have absolutely no idea what to make for dinner, this is a good place to start for inspiration.
Here’s How To Make the Magic:
Peel 2 onions and slice into half-rounds. In a large sauté pan, heat 2 tablespoons of unsalted butter with 2 tablespoons of extra-virgin olive oil over medium-low heat. Add the onions and sprinkle with some kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the onions are nicely caramelized and golden brown, about 15 to 20 minutes (and up to 25 to 30 minutes). If the onions are browning too fast, lower the heat. The key here is to slowly coax them into their awesomeness and the longer you let them go, the sweeter the reward.