Step One

Peel and quarter 4 to 5 pounds of Vidalia onions. Slice them vertically or horizontally into 1/4-inch pieces. In a large skillet (preferably not non-stick), melt butter over medium heat. Add canola oil and heat until fat is hot. A 2-to-1 ratio of butter to oil works best. For 5 pounds of onions, we used 4 tablespoons butter and 2 tablespoons cooking oil.