As a child, I would have picked onions out of many dishes.  I wouldn’t have wanted them on a salad, in a sandwich, probably not in a soup either.  However, with age I developed a more adventurous palate.  In fact, I still am opening my mind to new foods, but that is a whole different post.

As I developed an appreciation for onions, I began to try them in different forms for a variety of dishes.  I would saute some diced onion and add it to an omelet.  Thinly sliced red onion would top a tossed salad.  Depending on whether I wanted crunch or not and a sweeter or tangier flavor would determine how I prepared the onion.

Having removed onions from my “yucky” food list, I opened myself to many more foods when dining, which led to my discovery (many years ago) of caramelized onions.  However, I remained hesitant to make them at home.  Instead, I would saute onions, but I missed that sweet flavor.  So, a few years ago, I started tinkering with a few different caramelized onion recipes, until I found a combination that worked well for me.

Although, you need about 30 minutes to prepare this recipe, most of the time is spent waiting.  It is very easy, almost fool-proof.  And for the flavor that these onions delivering, it is well worth the wait.