Makes 1 cup
2 tablespoons butter
2 tablespoons onions, red or yellow, sliced in rounds and separated
1 tablespoon fresh thyme leaves
1 tablespoon fresh parsley leaves, chopped fine
2 tablespoons Madeira, port or sherry (optional)
Pinch of salt
In a large sautÃ© pan heat the butter and the oil to a medium high heat. Add the onions and sautÃ© until translucent and soft, stirring often, about 10 minutes. Turn heat down to medium and continue to sautÃ© slowly stirring for another 10 minutes. Add the thyme and the parsley leaves and continue to sautÃ©, they should be turning brown now and caramelizing. Make sure you scrape the bottom the pan and stir often. Add the Madeira, port or sherry and a little more butter. SautÃ© a few more minutes until well caramelized and brown.