• 4 tablespoons butter
  • 4 large onions, chopped or quartered and thinly sliced
  • 2 bay leaves 
  • Salt and black pepper
  • White pepper, about 1 teaspoon
  • 1 teaspoon ground thyme or small bundle fresh 
  • 2 to 3 tablespoons dry sherry (optional) 


Serves: 4 to 6


In a large cast iron skillet or large cast iron enamel Dutch oven over medium-low to medium heat, caramelize the onions: melt butter, add onions, season with bay, salt and black pepper and white pepper, thyme, cook to golden and soft, 25 minutes, then add sherry if using and remove to a bowl.