I use caramelized onions in so many things that I figured I should just write a post about how to do it. I honestly don’t follow a recipe anymore because I’ve done it so many times, but for the sake of making things easy, here is Rachel Ray’s way:
*I’ve found that slicing the onions very thin is the key; just be patient and let the onions do their thing.
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 1/2 pounds onions, thinly sliced
- Salt and pepper
- 2 teaspoons sugar (This is common, however I choose not to add sugar)
In a large skillet, melt the butter with the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
Stir in the sugar (optional) and cook over medium-low heat, stirring frequently until the onions start to stick together and turn brown, about 20 minutes.