Recipe information
Yield
Makes about 1 1/2 cups Servings
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
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Preparation
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.