Cebolla Recipe

Peel the onions: trim root and stem ends, remove outer papery skin. Cut each onion in half from pole to pole (through root) and place cut-side down.

Slice the onions into even half-moons about 3–4 mm thick. Aim for uniform slices so they cook evenly.

Heat fat

Place a large, heavy-bottomed skillet over medium heat. Add olive oil and butter. Heat until butter has melted and the fat shimmers but is not smoking (about 1–2 minutes).

Add onions

Add all sliced onions to the skillet and stir to coat them evenly in the fat. Spread them into an even layer and let them cook undisturbed for 2–3 minutes so they begin to soften.

Season

Sprinkle kosher salt, sugar, and black pepper over the onions. The salt draws moisture out and the sugar helps with caramelization.

Reduce heat and stir occasionally

Lower heat to medium-low. Cook the onions slowly, stirring every 4–6 minutes and scraping any fond from the pan. If the pan starts to dry or the onions stick, add 1–2 tablespoons (15–30 ml) of water or broth to deglaze and continue cooking. Total cooking time for deeply caramelized onions is 30–45 minutes depending on thickness and pan temperature.

Finish

When onions are richly golden-brown and sweet (and reduced to about one-quarter of their original volume), remove from heat. Stir in sherry or balsamic vinegar if using, and fresh thyme to lift the flavor. Adjust salt and pepper to taste.

Serve warm as a topping for burgers, steaks, sandwiches, pizzas, or as a component in dips and tarts. Garnish with chopped parsley if desired.

To store: cool to room temperature, transfer to an airtight container and refrigerate up to 5 days or freeze for up to 3 months in portioned bags.