• 5 large onions - halved and sliced into thin half moons
• 1 1/2 Tbsp butter or vegetable oil
• 1 cup chicken or vegetable broth
• 2 Tbsp white wine or broth
• salt and ground pepper

1. Combine the onions, oil, and broth in 12“ covered skillet. Cover and bring to boil. Simmer briskly for 10 min.
2. Uncover. Simmer for approximately 35-40 min., stirring occasionally, until the onions are turning amber brown and the liquid is almost gone. Cook for a few more minutes, stirring constantly. The onions will start to stick, but scrape up the browned bits.
3. Turn heat up to brown the onions with bits sticking to the bottom of the pan. Splash in the wine and stir to free the stuck bits. Season with salt and pepper and serve immediately. Will keep for several days refrigerated.
4. Serve over mashed or baked potatoes or with steak or hamburgers.

Serves: 8      Total cook time: 60 min.
Source: Potatoes by Sue Kreitzman