Caramelized Sweet Onions
Photo: Jennifer Davick; Styling: Sissy Lamerton
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- 4 pounds sweet onions, chopped (about 12 cups)
- 1 teaspoon chopped fresh or 1/2 tsp. dried thyme
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1. Cook onion and thyme in hot oil in a large deep skillet over medium heat, stirring often, 35 to 40 minutes or until caramel colored (a deep golden brown). Remove from heat; stir in salt.
- Note: Store cooked onions in a zip-top plastic freezer bag or an airtight container in refrigerator up to 1 week or freeze up to 2 months.
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