This onion stew or confit, almost caramelized, can be served as a side to any kind of savory dish or even be added to your preparations, such as savory custard or tarts. A French recipe.
You can follow the step by step guidelines explained in the savory cooking basics section of the blog. Peel onions. Cut them in two and cut thin slices.
Then cook
In a pan over medium-high heat, heat butter and olive oil, or only olive oil if you prefer.
Throw in minced onions, add salt and cook 5 minutes over medium-high heat stiring occasionnaly.
Reduce the heat and season with sugar, salt and pepper.
Leave over low heat uncovered (so that vegetation water evaporates) over low heat for 45 minutes to 1 hour stiring occasionnaly. Onions will first become translucents then caramelize.