- 4 tablespoons butter
- 2 tablespoons olive oil
- 3 large yellow onions
- 3 large red onions
- Kosher salt and freshly ground black pepper
- 4 sprigs fresh thyme, leaves only
- Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat.
- Peel and slice the onions into rounds while the butter is melting and add them to the pot.
- Toss to coat the onions and season with salt and pepper, to taste.
- Turn the heat down to medium and do not cover the pot. You want these babies to get brown!
- Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium low.
- Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft.
- Add the thyme leaves, toss and remove from the heat.
- These will keep for 5 days in a covered bowl in the refrigerator.
- Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.