Noor Life

Caramelized onions, Gruyere & Thyme

·         Caramelized Onions

·         1 tablespoon unsalted butter 

·         1 tablespoon vegetable oil 

·         1/2 teaspoon table salt 

·         1 teaspoon light brown sugar 

·         2 lbs onions (4 medium), halved pole to pole, peeled, & sliced ¼ in thick across grain

·         1 tablespoon water 

·         Ground black pepper 

FOR THE ONIONS:

·         Heat butter & oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt & sugar.

·         Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes.

·         Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. (If onions are sizzling or scorching, reduce heat. If onions are not browning after 15 to 20 minutes, raise heat.)

·         Off heat, stir in water; season to taste with pepper. Transfer to large plate and cool to room temperature.