准备

• In a large skillet over medium heat, combine 1 Tbs. of the oil and 1 Tbs. of the butter. Once the butter has melted, add the onions, and cook, stirring occasionally, until browned and caramelized, adjusting the heat as needed, 35 to 45 minutes. About halfway through cooking time, season with 1/2 tsp. salt and 1/4 tsp. pepper. (Note: If the onions begin to stick as they caramelize, especially near the end of cooking, add a bit of water and use a wooden spoon to scrape up any brown bits sticking to the bottom of the pan.)
• 将洋葱转移到碗中。将热量增加到中等，然后将煎锅返回到炉子上。添加剩余的1汤匙。油和1汤匙。黄油。黄油融化后，将蘑菇单层加入蘑菇，煮熟，不受干扰，直到金黄色和焦糖化，锅看起来几乎干燥，大约7分钟。将热量降低到低，然后用1/4茶匙调味。盐和1/4茶匙。胡椒。搅拌并煮至大部分金黄色和嫩，再3至4分钟。
• 将洋葱放回锅中，然后加入雪利酒和胡椒粉。煮至雪利酒蒸发（将很快发生），用盐和胡椒粉调味，然后放置以冷却至室温。
• 将CrèmeFraîche搅拌到冷却的洋葱墨西室混合物中，然后调味柠檬汁。转移到服务碗中。撒上欧芹，并在室温下与面包或薯条一起食用。