For real, true, buttery-soft caramelized onions, you have to be patient. Cook low and slow, and the onions will “melt” down to the most wonderfully silky texture. If you try to rush the process and increase the heat, your onions will likely brown to much or burn.
You can freeze these. If you’re doing so, freeze in small 1/2-cup portions so they’re easier to thaw. Use these as a pizza “sauce,” sandwich or burger topping, or pasta toss-in. Or chop the onions and stir into sour cream with some chopped green onions for French onion dip. You can also turn them into French onion soup; combine with hot beef stock or vegetable stock, and float a Gruyere-topped crouton on top.
How to Make It
Heat olive oil and butter in a large skillet over medium heat. Add onions; cook 8 minutes, stirring occasionally. Reduce heat to medium-low; cook until light amber-colored, about 45 minutes, stirring occasionally. Stir in sherry, salt, and pepper. Increase heat to medium; cook until liquid is absorbed, about 3 minutes.