Caramelized onions are not difficult to make, but they do take a little while- anywhere from about 45 minutes to an hour. They are worth the wait.
My favorite way to enjoy caramelized onions is piled on top of a grilled-outside-on-the-grill hamburger or tucked inside a melty quesadilla. My husband likes his caramelized onions with a steak or on a baked potato. They're also great in soups, sandwiches and wraps, and on pizzas or hotdogs.
Makes about 2 cups
2 lbs. onions (about 4 medium-large)
4 tablespoons butter or olive oil
Slice off both ends of the onions, then peel the onions. Cut them in half from top to bottom. Place the onions cut side down and slice into half-rings, no thicker than about 1/4". Separate all the half-rings into individual pieces.
Over medium heat, melt butter in a large skillet. Watch it closely so that the butter doesn't burn. Add the onions and stir to coat. Add a pinch of salt unless you used salted butter. A pinch of sugar will help the caramelization process, but is optional.
Over low heat, and stirring frequently, continue to cook the onions until they are a rich, dark, golden-brown color.