Caramelized onions freeze very well, so when you find yourself with an abundance of onions, slice them and slowly caramelize.
Fresh caramelized onions
2-3 clip top onions, bulb only, thinly sliced
2 T. olive oil
1 T. butter
½ tsp. sea salt
On medium heat, in a large and wide saute pan, add the butter and oil. When the butter melts, add the onions. Add salt.
Turn the heat to low and stir the onions every few minutes. The onions will begin to slowly turn brown. Keep stirring, and resist the urge to turn up the heat. The sugars will slowly release and caramelize, but rushing or doing this on too high heat won’t work.
Cook on low heat for about 30- 60 minutes, stirring every so often until the onions cook down and have a rich beautiful caramel color.
Cool and place in freezer bags or small containers for up to one year.