CONDIMENT

CARAMELIZED ONIONS

• 2 ½ to 3 pounds onions (about 6 large)

• 3 tablespoons butter

• 2 tablespoons olive or vegetable oil

• ½ teaspoon fresh ground pepper

• ¼ to ½ teaspoon salt, optional

Peel the onions and slice into thin ( ¼-inch) rings. In a large, heavy skillet or Dutch oven, melt the butter with the oil over medium heat. Increase heat to medium-high, add the onions, and cook, stirring constantly, until they are soft and translucent, about 5 minutes. Sprinkle on sugar and pepper and toss well.

Reduce heat to medium. Cook, stirring often and scraping up browned bits from the bottom of the pan, until the onions are golden brown, about 20 minutes. Add a teaspoon of water, stir, and cook, watching carefully, until onions are a deep mahogany brown, about 15 minutes more. It is at this last stage that the onions are most vulnerable to burning, so watch carefully. If they start to stick, add a teaspoon more water. Makes about 3 cups.

Per ¼-cup serving: 78 calories (57 percent from fat), 5.2 g fat (2.2 g saturated, 2.4 g monounsaturated), 7.6 mg cholesterol, 0.9 g protein, 7.8 g carbohydrates, 1.3 g fiber, 23.7 mg sodium.

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