Caramelized Onions
  • ¼ cup (57 grams) unsalted butter
  • 2 pounds (908 grams) Vidalia onions, thinly sliced (about 8 cups)
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (2 grams) granulated sugar
  • ½ teaspoon (1 gram) ground black pepper
  • ½ cup (120 grams) dry sherry
  1. In a large Dutch oven, melt butter over medium heat. Add onion; cook, stirring occasionally, until softened, about 15 minutes. Add salt, sugar, and pepper; cook, stirring occasionally, until onion is deep golden brown, 30 to 40 minutes.
  2. Increase heat to high. Add sherry; cook until most of liquid has evaporated. Transfer to a glass bowl, and let cool to room temperature.
Recipe by Bake from Scratch at