Ingredients:

  • 4 large yellow onions, thinly sliced
  • 4 Tbsp unsalted butter
  • 2 Tbsp olive oil
  • 1/4 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 1/2 cup water or chicken broth
  • 1 tsp smoked paprika
  • 1 tsp Kosher salt (or to taste)
  • 1/2 tsp freshly ground black pepper

Instructions:

  1. Thinly slice the onions end-to-end. Ensure uniform thickness for even cooking.
  2. Heat butter and olive oil in a large, heavy-bottomed Dutch oven over medium heat. Add sliced onions, salt, and pepper. Cook gently for 15–20 minutes, stirring occasionally, until onions are translucent and significantly reduced. Do not brown them yet.
  3. Once soft, stir in the brown sugar and smoked paprika. Cook for 2 minutes until the sugar dissolves and coats the onions.
  4. Pour in the apple cider vinegar, scraping up any browned bits stuck to the bottom of the pan. Let the vinegar bubble and reduce by half (about 3 minutes).
  5. Add the water or broth. Bring mixture to a gentle simmer. Reduce the heat to low, cover the pot partially, and cook for 30–35 minutes, stirring every 10 minutes.
  6. Remove the lid for the final 5 minutes. Increase heat slightly to medium-low to allow the liquid to reduce to a thick, glossy glaze that clings to the onions.
  7. Taste for seasoning; adjust salt or vinegar as needed for brightness. Serve immediately while hot.