- 1.0 tablespoon olive oil
- 1.0 tablespoon butter
- 2.0 pounds yellow onions, peeled and sliced 1/8-inch thick
- 2.0 tablespoons sage (optional)
- salt, to taste
- black pepper, freshly ground, to taste
Heat oil and butter in 12-inch skillet over medium heat. Add onions and toss gently to coat. Cover and cook, stirring occasionally, about 15 minutes.
Stir in herbs and season with salt and pepper. Cook, uncovered, stirring frequently until onions are golden brown, about 10 minutes. Cool slightly.
Store covered in refrigerator until serving time. Caramelized Onions are best served slightly warm. Onions will keep refrigerated up to 5 days.