Caramelized Onions
 These caramelized onions add depth of flavor to all your favorite dishes, from burgers to dips! Ingredients 4 tablespoons unsalted butter 1 tablespoon vegetable oil 3 pounds yellow or Vidalia onions (or a combination), halved and thinly sliced ¾ teaspoon salt ½ teaspoon freshly ground black pepper ¾ teaspoon sugar About 1 cup water, as needed 4 tablespoons unsalted butter 1 tablespoon vegetable oil 3 pounds yellow or Vidalia onions (or a combination), halved and thinly sliced ¾ teaspoon salt ½ teaspoon freshly ground black pepper ¾ teaspoon sugar About 1 cup water, as needed Instructions In a large, heavy-bottomed skillet, melt the butter with the oil over medium-high heat. Add the onions, salt, pepper, and sugar. Cook, uncovered, stirring frequently with a wooden spoon, until the onions are slightly softened, 4 to 5 minutes. Reduce the heat to medium and continue cooking, uncovered and stirring occasionally, until the onions are a rich golden brown color. This process can take anywhere from 45 to 75 minutes. In the beginning, you will only need to stir the onions occasionally. However, as the onions cook down and begin to brown, you will need to stir them more frequently, scraping the fond (the brown particles) from the bottom of the pan. Towards the end of the caramelization process, the fond will start to stick to the pan, so you will need to occasionally deglaze the pan with a few tablespoons of water, scraping up the fond with a wooden spoon, to prevent burning and promote even caramelization. Repeat the deglazing process with the water as needed until caramelization is achieved. Once the onions have achieved the rich golden brown color, remove them from the skillet, let cool, and store in a covered container in the refrigerator. Make-Ahead/Freezing Instructions: The onions will keep in a covered container in the fridge for up to 2 weeks, or they can be frozen for up to 3 months. If freezing, you can divide them into small containers or freezer bags to thaw and use as needed. In a large, heavy-bottomed skillet, melt the butter with the oil over medium-high heat. Add the onions, salt, pepper, and sugar. Cook, uncovered, stirring frequently with a wooden spoon, until the onions are slightly softened, 4 to 5 minutes. Reduce the heat to medium and continue cooking, uncovered and stirring occasionally, until the onions are a rich golden brown color. This process can take anywhere from 45 to 75 minutes. In the beginning, you will only need to stir the onions occasionally. However, as the onions cook down and begin to brown, you will need to stir them more frequently, scraping the fond (the brown particles) from the bottom of the pan. Towards the end of the caramelization process, the fond will start to stick to the pan, so you will need to occasionally deglaze the pan with a few tablespoons of water, scraping up the fond with a wooden spoon, to prevent burning and promote even caramelization. Repeat the deglazing process with the water as needed until caramelization is achieved. Once the onions have achieved the rich golden brown color, remove them from the skillet, let cool, and store in a covered container in the refrigerator. Make-Ahead/Freezing Instructions: The onions will keep in a covered container in the fridge for up to 2 weeks, or they can be frozen for up to 3 months. If freezing, you can divide them into small containers or freezer bags to thaw and use as needed. Nutrition Information Powered by Per serving (8 servings) Serving size: 3 tablespoons Calories: 123 Fat: 8 g Saturated fat: 4 g Carbohydrates: 13 g Sugar: 9 g Fiber: 2 g Protein: 1 g Sodium: 233 mg Cholesterol: 15 mg Per serving (8 servings) Serving size: 3 tablespoons Calories: 123 Fat: 8 g Saturated fat: 4 g Carbohydrates: 13 g Sugar: 9 g Fiber: 2 g Protein: 1 g Sodium: 233 mg Cholesterol: 15 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.