Ingredients:

  • 3 large Yellow Onions (about 2.5 lbs), uniformly sliced
  • 2 Tablespoons Unsalted Butter
  • 1 Tablespoon Good Quality Olive Oil
  • 1/2 teaspoon Fine Sea Salt
  • 1/2 teaspoon Granulated Sugar (Optional)
  • 1 teaspoon Aged Balsamic Vinegar
  • Pinch of Freshly Ground Black Pepper

Instructions:

  1. Slice onions thinly and uniformly (no thicker than 1/8 inch / 3mm). Gather all necessary ingredients and equipment, including a large, heavy-bottomed skillet.
  2. Heat butter and olive oil in the large skillet over medium-low heat until shimmering. Add all sliced onions and the initial salt. Stir well to coat thoroughly.
  3. Reduce heat to low. Cook onions gently, stirring only every 5-7 minutes. The goal in this 15-20 minute stage is to sweat out moisture until the onions are completely softened and translucent.
  4. Increase heat slightly to medium-low. Stir more frequently (every 3-4 minutes). Watch closely as the onions begin to turn golden at the edges.
  5. If brown bits (fond) accumulate quickly on the bottom, deglaze by adding 1 tablespoon of water (or dry white wine) and immediately scrape the bits up to incorporate flavour. Continue cooking for another 35-50 minutes.
  6. Continue cooking, stirring often, until the onions reach a deep, rich mahogany brown colour, resembling dark molasses. If using, stir in the optional sugar during the last 10 minutes.
  7. Remove the pan from the heat. Stir in the balsamic vinegar and black pepper until fully incorporated. Taste and adjust salt if necessary. Let cool slightly before serving or storing.