Melt the butter or oil in a skillet over a low-medium heat and place sliced onion in the skillet.
Sprinkle salt and pepper over the onions. This will help draw out moisture which will prevent the onions from burning and sticking. The heat should remain at a low to medium. Continually toss onion or stir with a spoon. Long, slow cooking will draw out the onion’s natural sugars and caramelize them.
Continue to cook onions until a dark caramel color is reached. Too dark will result in a slightly bitter final product. Caramelized onions may be made in advance and held one week. Cover well.
Yield: 2 cups