Go Back



  • Onion {onions are full of water so you need more than you think!}
  • I prefer sweet onion such as Vidalia but you can use any yellow or white, sliced {Cut uniform slices, not too thin or they will burn}
  • 1 T unsalted butter
  • 1 T OO


  • Melt butter and olive oil in a large skillet over medium low heat. Add onion and stir.
  • Let the onion cook for about 30 minutes, stirring occasionally, until nice and caramelized.
  • You can refrigerate them for a few days or use right away in soup, casseroles, dip, on flatbread or pizza or in sandwiches.