Onion Recipe

Prepare onions

Peel the onions and trim the root ends and stem ends. Slice each onion in half from pole to pole, place the flat side down and thinly slice into half-moons about 3–4 mm thick. Separate the slices into even strands.

Heat fat

Place a large heavy-bottomed skillet or sauté pan over medium heat. Add the butter and olive oil and warm until the butter is melted and the mixture is shimmering but not smoking.

Begin cooking

Add all sliced onions to the pan and stir to coat evenly in the butter/oil. Sprinkle the salt and sugar over the onions; the salt draws out moisture and the sugar encourages browning. Spread the onions into an even layer in the pan.

Slow caramelize

Reduce heat to medium-low. Cook the onions gently, stirring every 3–5 minutes so the bottom layers brown evenly. If the pan becomes dry or onions stick, add 1–2 tablespoons (15–30 ml) of water to deglaze and scrape up browned bits. Continue cooking and stirring intermittently for 30–45 minutes until the onions are deeply golden brown and jam-like in texture.

Season and finish

When the onions are richly caramelized, stir in the black pepper and balsamic vinegar. Cook for another 1–2 minutes to let the vinegar reduce and glaze the onions. Taste and adjust seasoning with up to an additional 1/2 teaspoon salt if needed. If the onions are too dry, add a splash of water (up to the remaining amount) and stir to loosen.

Cool and store

Remove the pan from heat and let the onions cool slightly. Use immediately on burgers, pizzas, tarts, or in soups, or transfer to a clean airtight container and refrigerate for up to 7 days (or freeze in portions for up to 3 months).