Caramelized onions have a slightly sweet and nutty taste and are smooth and rich. They are not just browned onions, but require a long and slow cooking to reach perfection. They have many uses, in omelets, on pizza, as accompaniment to a steak. They'll keep a while in the fridge, about a week. About 2 c thinly sliced or chopped onions (about 1 large onion) 1/4 tsp salt 1 TB butter 1 TB olive oil Heat the oil and butter in a 10 inch or larger skillet over medium low heat. I like to use a non-stick pan but it's not necessary. When hot, add the onions and salt and stir. Maintain the heat so the onions are barely sizzling and cook, stirring every couple of minutes. The onions will slowly brown and reduce in volume. The entire process will take 15 minutes or more, and there's no precise "done" point - you can caramelize the onions more or less as you prefer.