Benjamin Franklin once said, “He that can have Patience, can have what he will”

With a little patience, you can easily make caramelized onions! The key to cook caramelized onions is low and slow! The perfect example of simple ingredients at it’s best, slowly cooking onions, releases their natural sugars and ultimately caramelizes them. I love to place caramelized onions on rustic bread with Kalamata olives, roasted garlic and thyme and toast in the oven! This is also the base for my French Onion Soup!

2 to 3 large sweet yellow onions
1 tbsp. butter
1 tsp. olive oil
Salt and pepper to taste

Begin by cutting the ends off of your onions. Cut your onions in half. Place cut side down and begin slicing the onions at an angle lengthwise. Continue turning your onion as you slice, so that your onion is always cut side down. This makes slicing much easier and safer.

In a nonstick pan, add onion slices, butter and olive oil. Stir over low heat until the onions are beautifully translucent. At this point add your salt and pepper.

Continue cooking for about 40 minutes, stirring occasionally or until browned. Store in an air tight container in the refrigerator.