When I was a child, my mother always made onion gratin soup using a stock of onions she kept in the freezer. Whether you want to make a lot or just a little, the procedure is the same.Microwaving them makes them tender and decreases the volume. This also makes them easier to stir and decreases the cooking time. Once they begin to change color, keep your eye on them while stirring so they don't burn. Recipe by Ogunyanko

I love making & eating caramelized onions specially on steaks & burgers!!

I love sauteed onions so one day i wanted some sweet onions so i tried it with brown sugar and ever since I've been in love...i even got my son to eat onions and oooh boy he really doesn't like em but he will eat them if they are this way ..enjoy

Hungry but not real hungry. Kinda a tide me over till dinner.

:positive

A spicy delicious sauce with sausage.

I wanted to make delicious caramelized onions to use in all kinds of dishes!Just keep sautéing it. The butter and garlic at the start can't be omitted. They both add a delicious richness.The browned bits should be brown, not black. Be careful not to let it burn. Recipe by Happyjakki-

Since I wanted to eat onion gratin, I sauté a huge amount of these!Without these, I can't make the onion gratin soup that I learned from my mom.Slowly sauté the onions until brown, then stir to brown another portion.All you need to do is sauté as long as you are aware that the onions will become caramelized in time, you will persevere. Recipe by tink. (Makes about 600 g of caramelized onions.)

good on a lot of stuff

Caramelized onions that work super well on a burger or a steak :DRecipe in Portuguese: http://cafofodalu.blog.br/fogao/cebola-caramelizada-na-cerveja/

#CA2025Recipe # 16

The onion flavors are infused in the sausages