Caramelizing onions is an art form. I remember watching my Nana caramelize onions when I was little and thinking it looked so easy. Boy was I wrong! It took me years of trial and error to figure them out, but I still stay true to my Nana’s instructions. She would cook them low and slow using both canola oil and butter. Canola oil for the heat, butter for the flavor. The result? Perfectly caramelized onions.
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