Prepare Your Ingredients:

• Start by gathering all your ingredients. Having everything within arm’s reach makes the process smooth and enjoyable.
• Thinly slice your 2 medium yellow onions. Aim for uniform slices to ensure even cooking.

Begin the Caramelization Process:

• Set Up the Skillet: In a large skillet, combine 1 tbsp of butter and 1 tbsp of olive oil. This combo not only imparts rich flavor but also ensures that the onions don’t burn.
• Heat and Add Onions: Switch on the stove and set it to a low flame. Once the butter melts and the mixture is warm, introduce your thinly sliced onions.
• Season: Sprinkle in 1/2 tsp of sea salt. This helps in drawing out moisture from the onions, intensifying the flavors as they cook.
• Stir and Monitor: Let the onions cook, giving them an occasional stir. They should become soft and translucent over a span of 15-20 minutes. A good sign to watch for is the onions turning a soft golden hue. If you notice the onions drying out at any point, add a tablespoon of water. This ensures they remain moist and prevents burning.

Add Sweetness and Tang:

• Sweeten the Mix: Sprinkle in 1 tbsp of granulated sugar. This will help with the caramelization and provide a sweet counterpoint to the tanginess that’s about to come.
• Introduce Vinegar and Caraway Seeds: Pour in 3 tbsp of apple cider vinegar. If you’re opting to use the caraway seeds (and I’d recommend it for an added depth of flavor), toss in your 1/2 tsp now.

Final Touches and Storage:

• • Final Caramelization: Continue to simmer the onions over the low heat, stirring every now and then. Watch as they turn into a beautifully caramelized, pasty consistency in about 15 minutes.
  • Cool and Store: Allow the onion confit to cool down a bit before transferring it to an airtight container. It can comfortably reside in your fridge for up to a week, ready to elevate any dish you add it to.