Ingredients
Ingredients
- 1½ tbsp extra-virgin olive oil
- 2 tbsp unsalted butter (¼ stick)
- 1 lb. yellow onions (peeled and thinly sliced)
- 1 tsp fresh thyme leaves
- ¼ tsp kosher salt
- ⅛ tsp freshly ground black pepper
Instructions
- Melt the fats: Heat a medium-large skillet over medium-high heat and add the olive oil and butter. Allow the butter to melt completely, combining well with the oil.
- Add the ingredients: Once the fats are hot and combined, add the thinly sliced yellow onions, fresh thyme leaves, kosher salt, and freshly ground black pepper to the skillet.
- Sauté the onions: Cook the onions over medium-high heat, stirring frequently, until they begin to develop brown spots, about 5 minutes. This initial caramelization helps deepen their flavor.
- Lower the heat and cover: Reduce the heat to low and cover the skillet. Cook the onions for an additional 15 minutes, stirring occasionally to prevent burning and ensure even cooking.
- Manage sticking and color: Add a splash of water if the onions start to stick to the pan or the pan becomes too dark. This helps deglaze and keeps the onions moist while they continue to caramelize evenly.
Notes
- Use yellow onions for the best balance of sweetness and texture when caramelizing.
- Stir occasionally but not too frequently during the low-heat phase to allow proper browning.
- Adding a splash of water prevents burning without diluting flavor.
- Caramelized onions can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
