Recipe: Caramelized onions

I often use the recipe Hobbs gives - tho I usually put a can of chicken or beef broth in also. When finished I drain the onions - and put the broth in the refrigerator (so I can get the fat off the next day). Then (if not using right away) I freeze the onions in about 1 cup portions and the broth the same way. Makes a great onion soup but we also use the onions as a pizza topping, in lot of caseroles, etc I even put some in my sourdough oatmeal bread ... delicious. Not oniony. In fact, I've recently done 4 crockpot batches while vidalias are in season!

However, these are not really SWEET - and perhaps you wanted the sweeter version that is often an accompaniment to many dishes. There are a lot of recipes - but one of my fvorites is:

RED ONION MARMALADE (I don't know WHY its called marmalade - it is caramelized!)

Place 4 TABLESPOONS OLIVE OIL in heavy skillet or fry pan over medium heat; add 1/2 CUP SUGAR and cook about 5 to 10 minutes longer, until sugar melts and turns a light caramel color, stir frequently. (Be careful or it can harden too much!) Add 4 CUPS COARSELY CHOPPED RED ONION, 1/4 TEASPOON SALT AND A DASH OF PEPPER. Cook 15 to 20 minutes, until onions are tender and mixture thickens, stirring frequently. Add 1/3 CUP RED WINE VINEGAR (OR BALSAMIC VINEGAR0; reduce heat to low and simmer, stirring occaionally.

Serve warm or cold. This can be made in advance and kept in refrigerator for about a week. I would think it could be made with other onions than red - but they do make a ice color/presentation. I have NO IDEA re number of servings, etc ....