Caramelized Onions make everything better. Even caramelized onions. Throw this on a burger. Add it to soup. Eat it right out of the jar like a slob while nobody’s looking except your dog who may or may not be judging you.]
It’s so good. So brown and sweet. That sounds disgusting but you get the picture.
It’s also ridiculously easy to make.
If you don’t have a pressure cooker just throw everything in a sauté pan and sauté over medium-low heat. It will not take 15-20 minutes like all the Food Network recipes tell you. It will take 2 hours. I’m not kidding.
Don’t get me wrong, I love me some Food Network [Hi, Giada!], but unless they’ve got a Rachel Ray-branded time machine they’re lying to you.
Divide onions among 8oz glass canning jars. Add the butter on top. You can use as many/few jars as you like, I don’t care. Want to cram everything in one? Go for it. Spread it out among 5 little jars? Be my guest.
Pressure cook at 1 bar / 15psi (usually the second red line on most pressure cookers) for 45 minutes.
Transfer onions to a pan and simmer over medium heat until the liquid gets all syrupy.