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Country Crock Dairy Free Plant Butter Made With Olive Oil
Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz
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Melt the butter with the olive oil in a large skillet over medium heat until the butter is foamy and the fat shimmers.
Add the sliced onions and 1/2 tsp kosher salt, stirring to coat. Cook over medium heat, stirring every 3–4 minutes, until the onions are deeply golden brown and jammy, 40–50 minutes. If the onions begin to stick or scorch at any point, add a splash of water (1–2 tbsp) and scrape up the fond.
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