Friday Feast: Carmelized Onions
Imagine this: you’ll be heading out for a fun weekend in a few days, and you want to get rid of stuff in your fridge rather than run out to the grocery store. There are some leftover veggies, almost old hot dog buns, hot dogs, milk, and watermelon.
Why not grab some of those old onions and make them sassy in your cast iron skillet (thanks, Uncle Dickie!)? Then, throw them on your old hot dogs and you’ve got something … gourmet! Not sure about that milk or watermelon, but those onions are about to be spruced up!
Carmelized Onions (thanks, Rachael Ray!)
3 tablespoons butter
2 tablespoons extra-virgin olive oil (EVOO)
2-1/2 pounds onions. thinly sliced
Salt and pepper
2 teaspoons sugar
- In a large skillet, melt the butter in the olive oil over medium-high heat.
- Add the onions and 1/4 teaspoon each salt and pepper, and cook, stirring constantly, until the onions begin to soften, about 5 minutes.
- Stir in the sugar and cook, scraping the browned bits off the bottom of the pan frequently, until the onions are golden brown, about 20 minutes.