Yield: 6-10 Servings
8 Large Onions, Sliced ¼“ Thick
2 Tablespoons Olive Oil
1 Tablespoon Unsalted Butter
1 Teaspoons Country French Seasoning OR
1 Teaspoon French Grey Salt
1 Teaspoon Ground Tellicherry Peppercorns
2 Teaspoons Sugar (Optional)
2 Tablespoons Water (Optional)
Caramelized onions are an easy way to "up your game" and impress your guests. We love to make them at the farm when we've just harvested a big batch of onions. We make and serve them fresh as a side dish with meats and potatoes, and we freeze the rest to use during the long winter ahead. They freeze well, so we have them on hand for soups, sauces, gravies, jams, and appetizers.
Place olive oil and butter in a large sauté pan over medium high heat. Heat until butter has melted.
Add onions to pan and sauté, stirring frequently, until they start to become transparent, about 10 minutes. Add salt, pepper, and sugar (if using), stir to combine, and reduce heat to medium.
Continue cooking onions, stirring frequently, for another 35-45 minutes, until they have released their sugars and caramelized. If onions become too dry during the process, add a little water, a tablespoon at a time.
If more color is desired, at the end of the process return heat to medium high, and allow onions to brown slightly. Make sure to watch them closely at this point as they burn easily.