4-6 large onions, variety (Sweet & Red onions work well.)
1 TBL Butter
Pinch of Kosher Salt
1 tsp Brown Sugar (optional)
Splash of Balsamic Vinegar (optional)
Peel and slice onions to desired thickness
Heat EVOO and butter in large saucepan on medium or medium high heat
Add sliced onions and stir to coat. Do not crowd pan.
After 10 minutes, add salt and sugar.
Stir every 5 minutes for at least 30 minutes.
TIP: The onions should stick to the pan and brown (not burn) before each stir. If onions dry out during cooking, add water or oil to pan.
Scrape browned bits from bottom of pan as caramelization proceeds. Cook & scrape. Cook & scrape. Cook & scrape.
Add balsamic vinegar at the end to deglaze the pan and add additional flavor!