Serves 6 to 8


  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 4 yellow onions, thinly sliced
  • 1/2 tsp. salt
  • 3/4 tsp. dried thyme
  • 1/4 tsp. freshly ground black pepper


    Heat olive oil and butter in a large heavy-bottomed skillet over low heat. Add onions and salt and toss to coat in the oil. Cover tightly with a lid and cook until the steam has softened the onions and they start to become translucent, stirring occasionally, about 7 minutes. Remove the lid and increase the heat to medium-low. Stir in thyme and black pepper. Cook until onions are caramel-colored and pasty, stirring frequently, about 25 minutes.

    From Friendsgiving by Alexandra Shytsman. Copyright © 2017 by Alexandra Shytsman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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