Caramelizing Onions

Real caramelized onions take 40 to 60 minutes. Slice four large onions thin, pole to pole. Start them in butter and oil over medium heat in a wide pan, with a pinch of salt. Once they collapse, turn the heat to medium-low and stir every few minutes. When brown spots stick to the pan, add a splash of water and scrape. They're done when they're jammy and deep brown. Recipes that say 10 minutes are lying. A big batch freezes well in ice cube trays for soups, burgers and pierogi topping.