Roasted Caramelized Onions with Thyme and Butter

1. Place the onion slices on a large, rimmed baking sheet. Drizzle with the melted butter and olive oil. Add the fresh thyme leaves, salt, and pepper. Toss everything with your hands until the onions are evenly coated.
2. Spread the onions out in a single layer. Scatter the additional thyme sprigs over the top.
3. Roast for 20 minutes, then remove the pan and use a spatula to flip and stir the onions. This ensures even browning.

Step 4: Caramelize to Perfection

1. Return the pan to the oven and continue roasting for another 15-30 minutes.
2. Keep an eye on them. They are done when they are deeply golden brown, soft, and have crispy, caramelized edges. The total time will depend on the water content of your onions and your desired level of caramelization.

Step 5: Finish and Serve

1. Remove from the oven and discard the thyme sprigs.
2. For an extra layer of flavor, drizzle with the balsamic vinegar and toss to combine.
3. Taste and adjust seasoning with more salt or pepper if needed.

Stovetop Method (For a Deeper, Slower Caramelization)

If you have more time and want the classic, jammy texture, the stovetop is the way to go.

Ingredients are the same, with an extra tablespoon of butter.

1. Melt Butter: In a large, heavy-bottomed skillet or Dutch oven, melt the butter and olive oil over medium-low heat.
2. Cook Slowly: Add the sliced onions, salt, pepper, and thyme. Stir to coat.
3. Caramelize: Cook, stirring every 10-15 minutes, for 45 to 60 minutes. If the onions stick or look dry, add a tablespoon of water to deglaze the pan and scrape up any browned bits. This process cannot be rushed—low and slow is the key.
4. Finish: They are done when they are a deep, rich brown color, incredibly soft, and have a sweet, jam-like consistency. Stir in the optional vinegar at the end.

How to Use Your Caramelized Onion

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