Caramelized Onions, Courtesy Ina Garten
By: Fun Fearless Foodie
Published: Wednesday, December 2, 2009 - 2:17pm

Ingredients




1 large yellow onion, sliced into half-moon strips
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 teaspoon herbs de provence (dried thyme and/or rosemary will work
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon sherry wine or balsamic vinegar

Preparation

1 Heat the olive oil and butter in a large shallow pot over medium low heat 2 When butter  starts to bubble add the onions and herbs de provence, and toss with the oil. 3 Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. 4 Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. 5 Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. 6 Season to taste

About


If you don't plan on using right away, store in an airtight container and refrigerate for up to 5 days.
Uses: Great on top of a burger or steak, pizza or tossed in pasta, or really just about anything!