Add the butter and canola oil to a large (12-14” in diameter) heavy bottomed pan over medium heat. Add the onions, stir to coat, and cook 3-4 minutes or until translucent.

Reduce heat to medium-low, and stir in a pinch of salt. Continue to cook, stirring occasionally for 20-30 minutes more. If the onions begin to stick or burn in spots, add 1 tbsp of liquid (stock or water) at a time to un-stick and cool the pan, and reduce heat if needed. After 20-30 minutes when the onions begin to turn golden, stir frequently until the onions reach a medium amber brown color.

Add the chicken stock and deglaze the pan, using a wooden spoon to scrape any bits from the bottom of the pan. Simmer until all of the liquid has been absorbed.

Serve right away, or store in the refrigerator for up to 3 days, or in the freezer for up to 1 month.