Ingredients
2 large white onions
1.5 tablespoons salted butter
2-3 tablespoons olive oil
1 tablespoon balsamic vinegar
Preparation
Prepare the onions by slicing off the roots and the tops and then slicing them in half from pole to pole. Peel the skin off (or if it’s easier, remove the whole outer layer of onion). Cut the halves into petals by laying the flat side down and cutting radially (from the outside toward what was the center of the onion).
Melt the butter in large sauté pan with a couple swirls of olive oil on medium heat. Place all of the onions in the pan at once. Don’t worry if it looks like a lot, they will cook down. Cook the onions very slowly, turning often so that they gradually turn golden brown. If they seem to brown too fast, turn down the heat! The whole process should take around 45 minutes.
When there are 15 minutes left, add 1 tablespoon of balsamic vinegar and mix well. With 5 minutes left, taste and correct seasoning.
If you want sweeter onions, cook longer and darker. For less sweet onions, cook for less time. Enjoy!
