There are a number of different ways to caramelize onions but I prefer to do the slow and low method. I don't add any fat, and just use the natural sugars to cook the onions until the end. Then depending on what the purpose of the onions are, is when I'll add seasoning and butter.
The main two differences in this method and others is that I don't use oil to start, and because the temperature I cook them on, it takes multiple hours. You can speed up the process by raising the heat, adding oil, and stirring more constantly, but for some reason I like the final product when the sugar is very slowly pulled out and caramelized as opposed to the quicker method.
Additionally, it's amazing how much these cook down. 4 large onions will give you a yield of around a cup. Since they take awhile, and cook down a lot, I normally make extra and can use them for a number of different things like steak sides, burger toppings, pizza toppings, mixed with mushrooms or other vegetables.
Ingredients
Onions, large yellow (spanish, etc.) 6 ea
Salt and Pepper to taste
Butter Optional
Method of Procedure
Peel and slice all the onions vertically.
Place all onions in a saute pan and place on medium heat.
Once the pan has gotten hot and started to sweat the onions, reduce to very low heat.
Cook until caramelized at least 3 hours, depending on size of your pan and how crowded it is, while stirring throughout the process.
Season with salt and pepper, and butter if you want.
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