Soft, sweet and absolutely mind blowing caramelized onions take time. The Chef’s secret to soft and buttery onions is to add salt at the beginning of the cooking process to melted butter. Adding a little oil helps to prevent burning.
1 tablespoon Butter
1 tablespoon Olive Oil
8 cups Onions- thinly sliced
1 tablespoon Brown Sugar
1 and 1/2 teaspoon Kosher Salt
Preheat a large frying pan over low heat. You should be able to lightly touch the surface of the pan and it will just start to feel hot.
Add the butter, olive oil, brown sugar and kosher salt to the preheated pan. You do not want to hear sizzling in the pan.
Allow the butter to melt and stir the mixture together.
Add the onions and gently stir to coat the onions.
Turn up the heat of the pan until you hear light sizzling of the onions. You want the onions to very slowly turn brown and soften. If the onions start to turn brown quickly, turn down the heat.
Once the onions are very soft and dark brown they are ready.
The onions will reduce in size to about 1 cup of cooked onions.
