Creamy Caramelized Onions with Sage

Ingredients

• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 tablespoons fresh sage leaves, chopped
• 1/4 cup heavy cream

Directions

1. Set a large Dutch oven or a 12-inch skillet over medium-low heat and warm the oil. Add the onions, put the lid on, and cook for 10 minutes. Lift off the lid and give everything a stir. Keep cooking with the pan uncovered, stirring now and then and adjusting the heat when you need to, until the onions have softened and are beginning to brown, 10 to 15 minutes. Stir in the sage and 1 tsp. salt. Continue cooking, stirring occasionally, until the onions are very tender and browned throughout, another 15 to 20 minutes; if browned bits stick to the pan, add water as needed, 1 Tbs. at a time, and scrape them loose.
2. Pour in the cream and bring it to a simmer. Let it cook until the cream thickens a little; the onions should be creamy, not soupy. Take the pan off the heat and let the onions cool. You can serve them right away, or cool them down, cover them, and refrigerate for up to 2 days.