Caramelized Onions

If using a sous vide immersion circulator, pre-heat your water bath to 185°F (this can take up to an hour)

Peel onions, trimming roots to keep them slightly intact, halve onions lengthwise, and slice (from root to base) into thin ¼-inch wedges

Heat a large skillet over medium heat. Add 1 tbsp butter, 1 tbsp olive oil, and once butter has melted, add 2 lbs sliced onions, 1 large sprig fresh thyme, 1 tbsp balsamic vinegar, ¾ tsp salt, ½ tsp black pepper, and ¼ tsp granulated sugar, and occasionally stir until the onions pick up a little color and become slightly translucent, around 6 to 8 minutes. Remove from heat and allow to cool slightly. Discard thyme sprig

Transfer onions to a vacuum bag or resealable bag and seal bag (if using Suvie, you may want to divide between 2 bags to ensure they fit in the pans). If using a resealable bag, use the water displacement method to seal

Lower the bag into the heated water bath and cook. Cover the water bath with foil, cling wrap, or a layer of ping pong balls, to avoid the water evaporating to sustain the high water temperature. If using Suvie, place the bag into a Suvie pan (or pans) and cover entirely with water. Insert pan into the top or bottom of your Suvie. Set to Sous Vide at 180°F for 6 hours

Once the cook is finished, remove the bag from your Suvie or water bath. Drain onions in a fine-mesh strainer to remove excess moisture. You may wish to add another ¼ to ½ tsp salt to taste