Caramelized Onions

  • Yield: 1 cups


1large onions (about 1 1/2 pounds)
2tablespoons olive oil
1tablespoon butter
1tablespoon fresh (or 1 teaspoon dried) thyme leaves
1/2teaspoon coarse salt
1/4teaspoon freshly ground black pepper


  1. Preheat oven to 325F.
  2. Cut onions vertically in half; slice thinly into half-circles and transfer to a large bowl.  Add oil, butter, thyme, salt and pepper; toss well.
  3. Transfer onions to a shallow casserole dish or roasting pan.  Roast 60 minutes, mixing occasionally, or until browned.  Cool to room temperature. Transfer to jar, cover and refrigerate up to one month.  Makes about 1 cup.