Begin by peeling the outer layers of the onions. Cut the onions in half from root to tip, place the flat side down on the cutting board, and slice them thinly into half-moons.
In a large skillet, combine the 2 tablespoons of unsalted butter and 1 tablespoon of olive oil. Heat over medium heat until the butter melts and begins to bubble.
Once the butter is bubbling, add the thinly sliced onions to the skillet. Stir well to coat the onions in the butter and oil mixture.
Sprinkle 1/2 teaspoon of salt over the onions. This will help draw out moisture and enhance their sweetness as they cook.
Reduce the heat to low, allowing the onions to cook slowly. Stir occasionally to prevent them from sticking or burning. This process can take anywhere from 30 to 45 minutes.
If the onions start to brown too quickly or stick to the pan, feel free to add a splash of water or a bit more oil.
Once your onions are beautifully caramelized, remove them from heat. They’re now ready to enhance your favorite dishes.
