Ingredients
- 4 cups diced onion (from about 3 to 4 small to medium onions)
- 2 tablespoons butter
- kosher salt
- 1/2 teaspoon sugar
- 1/2 teaspoon vinegar* (optional)
- freshly ground black pepper to taste
*red wine, white wine, sherry, balsamic — anything
Instructions
- In a large sauté pan, melt the butter over medium heat. Add the onions, season with a pinch of salt and cover the pan. Cook covered for about 15 minutes.
- Remove the cover, and increase the heat slightly. Continue to cook for another 10 minutes, stirring occasionally to make sure the onions are not sticking. Sprinkle the sugar overtop and cook for an additional 10 to 15 minutes, stirring more frequently now, until the onions have turned a nice deep brown. Pour in the vinegar, turn off the heat, and scrape the bottom of the pan with a wooden spoon or spatula to remove any browned bits. Take pan off the heat and transfer onions to a large bowl to cool.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
