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1
Heat butter and olive oil in a large skillt over medium heat until butter is melted.
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2
Add onions; stir to coat with butter/oil.
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3
Cover and cook 10 miutes or until onions have wilted; stirring occasionally.
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4
Remove cover, increase heat to medium-high.
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5
Sprinkle with sugar; stir to combine.
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6
Cook 25-30 minutes or until onions are deep golden brown, stirring frequently
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7
If necessary, reduce heat to medium to keep onions from sticking.
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8
Stir in 1/2 tsp salt and 1/4 tsp pepper.
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9
*Onions can be made 3 days ahead and refrigerated or 1 month ahead and frozen*.
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10
Place potatoes in large saucepan; add enough water to cover potatoes by 1 inch.
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11
Add 2 tsp of the salt.
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12
Bring to a boil over medium-high heat.
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13
Reduce heat to medium-low to low; simmer 12 minutes or until potatoes are tender when pierced with a fork; drain.
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14
Return to saucepan; cover to keep warm.
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15
Microwave milk and 2 Tbs butter for 30-60 seconds or until butter is melted and milk is hot.
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16
Reheat caramelized onions over medium heat until hot.
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17
Press potatoes through potato ricer into medium bowl or mash with potato masher.
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18
Stir in milk/butter until potatoes are creamy.
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19
Stir in caramelized onions, remaining 1 tsp salt and 1/4 tsp pepper.
