From the 12/5/09 Fork You Live at Foster’s Homewares
4 large onions, thinly sliced in half-moons
3 tablespoons butter
1 tablespoon olive oil
4 stems of fresh thyme
salt and pepper
Melt the butter and olive oil together in a large skillet. Add the onions and reduce the heat to low. Add two springs of thyme. Cook slowly for 30-45 minutes, until the onions reduce by more than half and take on a deep, brown color. Remove the thyme sprigs and salt and pepper to taste. Serve on toasted baguette slices.