CARAMELIZED ONIONS

Steps:

• 1. Prep the onion. Cut the roots off the onion.
• 2. Cut the onion in half. Slice the onions. Slice the onions to approximately 1/8 of an inch. Too thick will take a long time to caramelize, too thin and they'll burn.
• 3. Add oil and butter. Add enough oil and butter to cover the bottom of the pan. Butter adds to the flavor, but can also burn so keep an eye on the heat.
• 4. Add onions to the pan. Place sliced onions into heated pan and coat with oil. Cook the onions low and slow. The heat should never be above medium. If they start to burn, turn to low.
• 5. Stir for approximately 10 minutes.
• 6. Deglaze pan. Deglazing the pan gets the browned residue from the bottom of the pan. Depending on the flavor you want, you can deglaze with water, broth, beer, wine, etc.
• 7. Keep cooking the onions for another 10 minutes. Caramelizing onions can't be rushed. Keep stirring for a bit.
• 8. Deglaze pan again. Use a bit of the same liquid you used before and deglaze the pan making sure to get all the good browned bits.
• 9. Continue cooking and deglazing. Caramelizing onions takes time and requires a lot of babysitting the pan. It can take as long as 40 minutes and can't be rushed. Continue to cook and deglaze until the desired color.
• 10. Enjoy! The finished product is a nicely deep brown color without being burnt, full of flavor and magnificent.