Caramelized Onions

Step 1

Heat butter in a large saute pan over medium heat until melted.  Add onions, and toss until they are coated in the butter.

Step 2

Cook the onions for the next 40 minutes or so until they are caramelized, using a spatula to stir the onions and scrape the bottom of the pan every 3-5 minutes.  As the onions begin to caramelize and darken, you may need to scrape the pan more often.

Step 3

Once the onions reach a deep golden brown color and are nice and syrupy, sprinkle them with a pinch of two of salt (and sugar, if desired).  Stir the stock a tablespoon or two at a time, adding enough so that the browned bits on the bottom of the pan loosen when scraped with a spatula.  Stir the onions for 1 more minute, being sure to stir in the browned bits, then remove from heat.

Step 4

Serve immediately.  Or let cool to room temperature, then refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.