This recipe comes from Cooking Light Magazine
“Make these on the weekend, and use throughout the week–in our quiche, on pizza, or in meat loaf. Although you start with 12 cups of onion, you end up with 2 cups after cooking; the flavor is concentrated, so a little goes a long way.”

3 Tbs olive oil
1 Tbs butter
12 cups vertically sliced yellow onion
1/4 tsp kosher salt

1. 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.

Servings: 8