Don't know if this is what you are looking for, but it is GOOD. You can use it as a condiment...the recipe was suggested with a meatloaf.

* Exported from MasterCook *

Ed's Carmelized Onion Stuff

Recipe By : Ed Debevic
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Salsas, Chutneys, & Condiments

Amount Measure Ingredient -- Preparation Method
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6 tablespoons unsalted butter
2 tablespoons corn oil
3 1/2 pounds onions (or 4 very large) -- very thinly sliced
(about 14 cups)
1 cup water
1/3 cup sugar
1/2 teaspoon salt

In a heavy, deep skillet or large flameproof casserole melt the butter in the oil over medium heat. Stir in the onions, cover and cook, stirring once or twice, for 10 minutes, or until the onions are limp and have colored slightly.
Raise the heat and cook, stirring often, until the onion juices are beginning to brown on the bottom and sides of the skillet, about 10 minutes. Stir in 1/3 cup of the water and cook uncovered, scraping occasionally to dissolve the browned juices, about 5 minutes. Stir in another 1/3 cup water and continue to cook and to scrape the pan for 5 minutes. Add the remaining 1/3 cup water, the sugar and salt and cook continuing to scrape the pan occasionally, for another 5 minutes, or until the onions are very brown., have reduced to about 3 cups and the sides and bottom of the pan are clear of caramelized onion juices.
Serve hot. Makes about 3 cups.

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NOTES : The Onion Stuff can be prepared up to 3 days ahead. Cool to room temperature and refrigerate, covered. Rewarm in a heavy saucepan over low heat or in a microwave oven. (in a microwaveable dish, of course)