The most difficult part of this recipe is prepping the onions for cooking. After that, it's a breeze. They are so sweet and succulent, and a great addition to the holiday meal. If you like this recipe, see others at my website: mybestcookbook.wordpress.com
The hardest part is peeling the outer skin off the onions. First cut just the very top of the tip end (not the root end). Then lightly score down to the root without cutting into the layer beneath the papery skin.
Place the onions in boiling water and leave for no more than 30 seconds. Be ready with a big slotted spoon to retrieve them. When cool, peel off the outer skin layer.
Melt the butter/oil in a sauce pan. Place the onions in, and saute on medium. Shake the pan every few minutes to turn. They should brown nicely, but not burn. Continue, on low once brown until they are done and softened. Salt and pepper as desired.