Eosinophilic Esophagitis Friendly Slow-Cooked Caramelized Onions
Total time1 hr 10 min
Prep time10 min
Cook time1 hr
5.0(20)
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Learn more →Ingredients
6 servings
- 3 lb yellow onions (about 5 large), halved and thinly sliced
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tbsp olive oil
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp dry white wine or dry sherry (optional)
Instructions
- 1
Melt the butter with the olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat until the butter is foamy and just beginning to subside.
- 2
Add all the sliced onions and the salt, then stir to coat them in the fat. The pan will be very full — this is expected.
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