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2 tbsp Unsalted Butter
3 cups Yellow or Sweet Onions, chopped (about 2 medium onions)
1 tsp Kosher Salt
1/4 tsp Black Pepper
In a medium saute pan over medium heat, add butter, melt, then add onions, stirring and coating all the pieces with butter. Stir onions often, but cook slowly till they turn amber brown. Do not burn the onions, especially in the beginning of the cooking process. Carmelized onions will take approximately 1 hour to cook, so stir often. Once the onions are nice and dark brown, you can let them carmelize and get a dark golden color, but do not allow them to burn. Remove from pan, and set aside to cool. If there is a lot of excess butter, use a paper towel and absorb off the butter. This can be made a day ahead, stored in an airtight container, covered and refrigerated.