Caramelized onions should be made in big batches and used in everything from salads, sandwiches, pizza, pasta, appetizers and frittatas.
Yield: 1 1/2 cups
Active Time: 40 minutes
Start to Finish: 40 minutes
For this recipe you’ll need:
Heat a sauté pan over medium-low heat and add the olive oil and butter.
Sauté the onions until they are nicely caramelized, stirring occasionally. If browned bits of fond build up on the bottom of the pan while caramelizing, deglaze with a touch of water.
Once the onions are fully caramelized, add the sherry and reduce until dry. Season to taste with salt and pepper.