Caramelizing onions brings out their natural sweetness while calming the sharpness of raw onions.

• Use 2 tbsp. butter for each pound of thinly sliced onions.
• Place in a large skillet and cook on medium heat until the onions start to take on some color.
• Turn the heat down to low and slowly cook for an hour or two stirring now and then.

Alternatively, use a crockpot on low heat. Do not cover the onions, as you want them to sauté not steam.

The caramelized onions will keep in a sealed container in the refrigerator for a week. Or, you can portion them and freeze them for months.

Using your caramelized onions

Try them on a pizza, a sandwich or burger, or a slice of toast. Heating them with beef broth makes French Onion Soup. Add to eggs for a great dinner. Some hard cheese will also pair nicely.