Caramelized Onions

Ingredients

• 4 large onions, sliced however you like (thin and small works best)
• 2 tbsp olive oil (or butter)
• 1/2 tsp salt
• 1 tsp sugar (optional, to speed browning)
• Splash of balsamic vingear (or water) to deglaze

Instructions

1. Set pot to sauté on medium heat. Add oil and let it heat up.
2. Add sliced onions and salt. Stir to coat.
3. Cook for 25–35 minutes, stirring every few minutes. Onions will gradually shrink and turn golden brown.
4. If the bottom starts to stick, add a splash of vinegar and scrape up the browned bits.
5. Optionally sprinkle in sugar to help caramelization.
6. Once onions are deep amber and jammy, you're done!

Notes

The stopping point is up to you; caramelizing properly takes longer than you think. I like to get to almost burnt!

Keeps well in the fridge for a week, or freeze.