Source: Rebar by Audrey Alsterberg and Wanda Urbanowicz

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 yellow onion, sliced
  • 1 teaspoon salt
  • ½ tablespoon brown sugar
  • ½ cup white wine (optional)
  • ¼ vegetable stock or water
  • 2 teaspoon balsamic vinegar
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon minced fresh thyme, sage or rosemary

Heat oil and butter in a skillet until butter starts to foam. Add onions and salt and cook for 20 minutes. Stir in sugar and wine (if using) and cook until liquid is evaporated. Add stock or water, vinegar pepper and herbs and cook until liquid evaporates again.

Serve caramelized onions on pizza, sandwiches, to add flavour in soups or sauces or stirred into sour cream to use as a dip.