Carmelized Onions, why are you so good to me?

I admit it, I am biased against anyone who doesn't like onions. Either learn to like them, or move along. I am only partly kidding. I understand some just haven't learned to eat onions, so here's a way to entice the onion virgin. Caramelize them. Don't cheat and add sugar or balsamic vinegar, put down whatever you are doing and take the time to caramelize them right. Then, you can use them in a tart, put them on meat, or make french onion soup.

3 lbs. yellow onions

4 T butter

2 T olive oil

salt and pepper

one sprig thyme

one bay leaf

Slice the onions thinly. Heat a large, heavy-bottomed pan to medium high heat and add butter and olive oil. Add onions to pan, sprinkle with about 1/2 tsp. of salt and stir together. Add sprig of thyme and bay leaf. Reduce heat to medium-low and cook onions, uncovered. Stir only occassionally to keep from burning, but not too often so they can caramelize, about 45 minutes. Let cool. Remove thyme and bay leaf and season to taste with salt and pepper.

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