1 Dutch oven or heavy pot with a tight fitting lid
Ingredients
3poundsonionsI used 4 large yellow onions
3tablespoonsbutter
1teaspoonkosher salt
Instructions
Slice the root and tip off 3 pounds onions and peel. Slice the onions from root to tip in ¼ to ⅓" slices.
Heat the dutch oven over medium heat until the pot is hot. Add 3 tablespoons butter, which should melt and bubble when it hits the pot. Add the onions and 1 teaspoon kosher salt. Place the lid tightly on the pot and cook for about 5 minutes to jump start the onions into steaming and browning.
Stir the onions with a wooden spoon, scraping at the bottom to dislodge any cooked on bits. Return the lid to the pot and cook for 4-5 minutes and stir.
Continue in this manner of stirring, scraping and covering the pot for another 20-25 minutes or until the onions are soft and golden but still giving off their liquid in the pot.
Remove the lid to promote evaporation and stir every 2-3 minutes, scraping up any stuck bits from the bottom of the pot. Pay attention. If the heat is too hot, it will cook quickly and you risk burning the onions. Adjust the heat lower if necessary.
Continue cooking until the liquid has evaporated and the onions take on a deep golden hue. The onions should be so tender that they almost fall apart and should be sweet to taste.
Notes
You can portion the caramelized onions into storage containers to freeze so you've always got some on hand for use in your favorite recipes.