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Peel the onions, cut them in half, then into 1/4-inch (7mm) slices (you can also dice the onions).
Heat butter and olive oil in a large, heavy-bottomed pot. When hot, add the onions and 1 teaspoon of salt.
Cook the onions for about 45-50 minutes until caramelized – they will be soft and light brown/golden in color.
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The heat will depend on the stovetop and it can vary. Start cooking the onions on medium or medium-high heat (to evaporate excess liquid from the onions), then reduce to medium/medium-low, then cook the onions on low at the end of the cooking time. Adjust the heat to lower if you see that the onions are browning too fast, and increase the heat if you see that the onions are cooking/browning too slow.
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