1tablespoonneutral oil(such as vegetable, canola, or regular olive)
1tablespoonunsalted butter
1tablespoonwater, broth, balsamic vinegar, wine, beer, or liquor
kosher salt
Instructions
To Slice the Onions
Halve each onion lengthwise (root end to tip). Cut the root out of each half by trimming a "v" shape around the solid white area. Remove and discard the onion peels.
Slice the onion halves lengthwise into ¼-inch thick wedges. The angle of your knife should follow the curve of the onion slice. Separate the layers.
You can also slice the onions into a half moon shape. Cut the onions in half lengthwise, and then slice them crosswise into ¼-inch thick slices. Make sure your onions are sliced as uniformly as possible so they caramelize evenly.
To Caramelize
Melt butter and oil over medium-high heat until foaming subsides. Add onions and a pinch of kosher salt and cook until onions begin to soften and release their liquid, about 5 minutes.
Lower heat and cook, stirring often, until onions are soft and golden brown, about 30-40 minutes longer. Deglaze the pan with 1 tablespoon of your liquid of choice and cook, stirring, for an additional 1-2 minutes, scraping any brown bits from the bottom of the pan.
Use, as directed, in your recipe. Caramelized onions can be stored, tightly covered, in the refrigerator for 3-4 days, and in the freezer for up to 3 months. (Click here to read about additional storage instructions.)
Notes
Calories calculated for 2 tablespoon serving size (8 servings per recipe).