Caramelized Onions (my recipe)

20 to 25 Yellow spanish onions, peeled and juliened 1/2 lb soft butter 1/2 cup Olive oil Cook the onions in the butter and oil with sugar, salt and pepper slowly for 8 to 10 hours in a heavy bottomed rondo continually stirring with a wodden spoon. Once the onions are the color and consistency you want finish with 2 tsp red wine vinegar or as I prefer, sherry vinegar. Let drain in perferated pan, cool on rack and use accordingly. These can be used for lot's of dishs but mainly used in the breakfast potatoes to be listed here shortly.