Ingredients
Method
- Prep. Peel the onions and and cut them into 1/8 to 1/4" (3.2 to 6.3 mm) slices (I wear swim goggles to keep from crying). Separate them thoroughly.
- Cook. Get a large frying pan. It is important that you spread the onions out over a large surface, so don't do this in a saucepan or a small frying pan. And non-stick is best. Over a low heat, melt the butter, stir in the onions til coated, and add the salt. Cover for 15 minutes so they can steam with their internal moisture. Uncover, turn the heat up to medium, and let them cook, stirring every 5 minutes or so, until they are brown all over but not burned. The idea is to slowly extract most of the moisture, burn off the acrid stuff that makes you cry, and turn the copious natural sugars to caramel. Use immediately or keep in the fridge for a week or two.
Notes
Options. If you are using regular onions, you can sweeten them with a pinch of sugar, brown sugar, honey, or even molasses.
Add a pinch or two of hot pepper flakes when you add the onions to the pan. Just because you can.
When the onions are mostly brown, add 1/2 teaspoon of inexpensive balsamic vinegar. This amps up the sweetness, and balances it with some tartness. Cook another 10 minutes until the vinegar is fully absorbed.
When the onions are ready, add 2 teaspoons of fresh rosemary, thyme, or oregano and cook for 5 minutes. If you use dried herbs, add them before the onions turn brown so the herbs can absorb some moisture and give up more of their flavor.