Caramelized Carrot Coins and Onions

Cut the onion into half rings. Cut carrots into coins.

Heat the oil in a pan, then dump in the onion slices. Have the heat set on medium high and let the onions start to soften, around 8 or so minutes. Once the onions begin to brown, add the salt and turn the heat down to medium low and let them hang out for another 15 minutes, stirring occasionally.

Once the onions start to caramelize, add the carrots. Let them soften for two to three minutes, then add the water, brown sugar and maple syrup. The water keeps the sugars from burning, by the way. Mine needed another 15 minutes to fully soften and absorb the sugar, but then again, my stove is crappy. If the water won’t evaporate (like mine), turn the heat up to medium high and let some of it evaporate out.

Add the butter last—it makes everything shiny and glorious. If you have the carrot tops, chop those up and add them as a garnish. Parsley works, too.