Caramelized-Onion, Rosemary, and Pine Nut Topping

onion sauté vegetarian rosemary pine nut bon appétit

Tori Ritchie

Makes about 1 1/2 cups

Source

Ingredients

1 tablespoon butter

1/4 cup olive oil

1 1/4 pounds onions, thinly sliced

1 tablespoon chopped fresh rosemary

1/2 teaspoon fine sea salt

3 tablespoons pine nuts, toasted

Method

Melt butter with oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Reduce heat to low; mix in rosemary and salt. Sauté until onions are golden, about 30 minutes. Season with pepper. Cover and chill up to 3 days. Stir in pine nuts before using.