I made another batch to top this wonderful chicken with caramelized onion and cardamom rice. And this weekend, I’m going to make yet more for this ace recipe for French onion soup (above ...

In an eight-quart stockpot over medium heat, add the onions and garlic with the butter and remaining 2 tablespoons of olive oil. Cook until the onions have slightly caramelized, about 8 minutes.