Ingredients

• 1/4 cup butter
• 1/4 cup grapeseed oil (or canola oil would work. Do NOT use olive oil as it has a much lower smoke point)
• 5 lbs yellow onions, thinly sliced
• 1 teaspoon sea salt

Instructions

1. In a large dutch oven, heat the butter and oil over medium-high heat. Some foam from the butter will form on top of the hot fat. When that happens, stir until you can see that the mixture underneath is a light brown.

2. Add onions and salt. Set your timer and stir the mixture every 10 minutes.

3. After just over an hour has gone by, you will notice that the onions are starting to stick to the bottom of the pot. Make sure to scrape all of the browned bits off the bottom and start setting your timer for every 3 minutes.

4. You will repeat the 3 minute stirrings for another 30-45 minutes. When you notice that the onions are quite a dark brown and there is a bit of a burnt smell, turn the burner off but let the pot sit on the burner.

5. Stir again after the pot has cooled down for a few minutes an serve.