Onions, Caramelizing

Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar. Add onions and stir to coat; cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 min. Reduce heat to medium and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 min longer. (If onions are sizzling or scorching, reduce heat; if they are not browning, after 15-20 min, raise heat) Off heat, stir in water; season to taste w pepper. (Can be refrigerated in airtight container for up to 7 days.)

Butter 1 T
Vegetable Oil 1 T
Salt 0.5 tsp
Sugar 1 tsp light brown
Onion 2 lb peeled and sliced 1/4″ thick
Water 1 tsp