The great thing about making caramelized onions is that they can be added to so many dishes to add a lot of flavor without a lot of calories and fat.
For Thanksgiving, I make caramelized onions to add to two different dishes – green bean casserole and the gravy. Make the onions ahead of time, and store in the refrigerator up to 3-4 days.
This recipe makes enough for both recipes used for my Thanksgiving dishes. Feel free to decrease or increase the amount you make according to your own preferences.
Makes about 2 ¼ cups
- 2 tsp canola oil
- 1 tsp butter
- 2 ½ pounds white onions, thinly sliced
- ½ tsp kosher salt
In a large skillet, heat the oil over medium heat. Add the butter and the onions. Stir occasionally for 10 minutes. Add salt, and cook for 5-10 more minutes, making sure to stir occasionally. Increase the heat to medium-high, and cook onions for 5-10 minutes, stirring often, until they are golden brown. Refrigerate onions for future use in gravy and green bean casserole.