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1-1/2
3
2
2/3
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#
T
T
t
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Onions
Butter (1)
Olive Oil ExtV
Salt
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Make - (15 min)
- Cut a bit off the stem end of the ONIONS, then cut in half
lengthwise. Make another lengthwise cut to make quarters - but not
all the way through the root end. Slice crosswise thin, and as evenly
as you can manage.
- In a spacious sauté pan (3-1/2 quart), melt Butter and
stir in Olive Oil. Stir in Onions and sprinkle with
Salt - it helps them brown evenly.
- Fry Onions starting on medium high heat. Stir very often, and
make sure you're turning the Onions over, not just sliding them around.
Fry on declining heat and increasing stirring. Regulate the heat so you
see no browning until near the end when the Onions start to take color.
- Near the end, stir almost constantly. The moment you see the color you
want, pour them out into a bowl to cool.
- These will keep in a the fridge in a sealed package or jar, for at least
a week.
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