Cut each onion in half from the root end to the stem end. Peel the halves. Place each half cut-side-down on a work surface. Trim off the ends and thinly slice the onion from the root end to the stem end. This will keep the onions more intact as they caramelize and keep them from becoming a mush.
Heat the olive oil in a large skillet over low heat. Add the sliced onions. Cook, uncovered, for 30-35 minutes, stirring frequently, until the onions are soft and golden-brown. Season with salt and pepper
If not using right away, transfer to a container. The onions will keep for one week in the refrigerator or can be frozen.
- 5 medium Vidalia or other sweet onions
- 1 ½ tablespoons olive oil
- fine sea salt
- freshly ground black pepper
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