Caramelizing Onions for Soup

​I know my doctor will hate that I praise the butter I use in my recipes, but it is magical. Big Guy was craving my onion soup, so I agreed to pull out my 8-quart Dutch oven and get to work.

I admit the first time I made this recipe; I made a huge error. The recipe calls for one stick of butter to three pounds of peeled onions. I pulled out my inner Julia Child and added another stick of butter since I was sure the onions would dry out in the hour and a half the recipe said to sauté them. I found myself draining off the second stick of butter and shaking my head at the waste of it all since the recipe author certainly knew how to make their own signature recipe.

Fast forward to learning from my mistake, I now can revel in the wonder of caramelizing the onions to a perfect golden brown by keeping the recipe simple. Who am I to doubt this recipe generously shared by Chef Manfred Zettl who developed it for hungry shoppers at Famous-Barr. Silly me!