Caramelizing brings out the natural sweetness of the onion by cooking them slowly in a little olive oil.
You can caramelize any type of onion, but the sweeter onions such as Melissa's Perfect Sweet Onion, Vidalia or Walla Walla will caramelize quicker than a regular yellow onion.
Caramelized onions can be used in any savory dish; sandwiches, mashed potatoes or drizzled with a little balsamic vinegar and served as a side to meat.
Cut onion in half through the root end and peel outer skin off.
Slice into desired pieces.
For each onion add 1 tablespoon of olive oil to a heated pan. If desired 1 tablespoon butter may be added for extra flavor.
Stir onions to coat with oil, add a pinch of salt to help draw out some of the moisture and to add flavor. If the onions are not a sweet variety a teaspoon of sugar may be added.
Stir occasionally to keep the onions from sticking to the bottom of the pan.
Cook on medium-low until onions are brown and sweet.