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Ingredients
- 3 tablespoons olive oil
- 1 tablespoon butter
- 12 cups vertically sliced yellow onion
- 1/4 teaspoon kosher salt
Method
- Heat a large Dutch oven over medium heat. Add oil and butter; swirl until butter melts. Add onion and salt; cook 15 minutes or until onion begins to soften, stirring occasionally. Reduce heat to medium-low. Cook 50 minutes or until very tender, stirring occasionally. Cook an additional 10 minutes or until browned and caramelized, stirring frequently.
