**For more information and prettier pictures on caramelizing onions, check out this post on The Science of Caramelizing Onions (there’s a recipe in there, too)**

The great thing about making caramelized onions is that they can be added to so many dishes to add a lot of flavor without a lot of calories and fat.

Plus, they are quite easy to make.

Heat the fat {in this case, canola oil & butter} over moderate heat and add the onions.

Sauté said onions for a while {like 15 to 25 minutes} over moderately low heat, stirring occasionally, until they are a beautiful caramel color.

Season with a little salt and maybe some sugar if desired, and you have a wonderful addition to any dish!

For Thanksgiving, I make caramelized onions to add to two different dishes – green bean casserole and the gravy. Make the onions ahead of time, and store in the refrigerator up to 3-4 days.

This recipe makes enough for both recipes used for my Thanksgiving dishes. Feel free to decrease or increase the amount you make according to your own preferences.

Caramelized Onions

Makes about 2 ¼ cups

• 2 tsp canola oil
• 1 tsp butter
• 2 ½ pounds white onions, thinly sliced
• ½ tsp kosher salt

In a large skillet, heat the oil over medium heat. Add the butter and the onions; lower heat to medium-low. Stir occasionally for 10 minutes.

Add salt, and cook for 5-15 more minutes, making sure to stir occasionally, until they are caramel in color.

Refrigerate onions for future use.

Meme

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