These onions are best enjoyed with homemade perogies.
Courtesy of chef Dale MacKay, Ayden Kitchen and Bar, Saskatoon
¼ cup (60 mL) olive oil
¼ cup (60 mL) butter
4 large white onions, julienned
½ cup (125 mL) white wine
½ cup (125 mL) vegetable or chicken stock
1. Heat saucepan over medium heat. Heat oil and butter without browning butter. When butter is lightly foaming, add onions. Using wooden spoon, stir. Sprinkle with salt (this will draw out the moisture in the onions). Reduce heat; cook slowly, until onions have fully caramelized.
2. Increase heat to medium-high; pour in wine and stock. Quickly reduce liquid scraping any caramelized sugars off bottom of pan, lightly glazing onions. Remove from heat.