You Had Me At Caramelized Onions

I so love caramelized onions. One of our favorite little restaurants is a 50s style diner that lets you order caramelized onions--on the side--for a quarter!!! Love to pile them on a burger. Making them at home is so easy and they can be used in so many ways--as well as scarfing them down with a spoon! Use them in French onion soup, on the side of a meat entree, in sandwiches--no end to their uses.

Caramelized Onions

1 large sweet yellow onion

1 teaspoon butter

1 teaspoon extra virgin olive oil

1 teaspoon worcestershire sauce

House season (Kosher salt, fresh-ground pepper, garlic powder, onion

powder)

1/4 low-sodium cup beef broth

Heat butter, olive oil and worcestershire sauce in a medium skillet

over medium heat. Cut the onion in half, then thinly slice each half.

Add onion slices, separating the layers, into the skillet. Season with

House season and stir well.

Continue cooking the onion over medium heat, stirring every 2-3

minutes, until it starts to turn golden brown and soften. If the slices

begin to stick to the pan or burn, add splashes of beef broth to

moisten. Continue cooking until onions are deep brown and soft, about

30 minutes. WATCH CAREFULLY. If the onions burn, toss out and

start over!!!! Experience speaking here.