Caramelizing onions imparts a very different flavor and color than fresh onions. Deepened, smoother flavor and texture, make caramelizing onions a favored technique. Sweating the onions over a low heat takes time but is rewarding as it releases sugars.
2 sweet onions, sliced
1 tablespoon butter
1 tablespoon oil (vegetable or olive)
1 teaspoon salt
1. Heat the butter and oil in saute pan over low heat. Add the sliced onions and salt, toss to coat with oil.
2. Maintain a low heat throughout cooking. Let the onions sweat and once you see a bit of brown color, flip the onions. Continue the process of flipping every 10 minutes or so. If the pan is getting dry, deglaze it with a bit of wine, broth or water.
3. The caramelized onions are done when they are deeply browned and softened. (approximately 40 minutes)