Making caramelized onions takes some time and patience, but the silky, savory, sweet onions keep well and taste delicious! You can use white, sweet or red onions. Use them on sandwiches, pizza, in pasta, soups or on top of a rich salad. They pair well with acid to cut the fat, so add fruit and vinegar.
Cut the onion(s) in half, vertically, from top to the root, and peel.
Lay the onions halves flat side down, on a cutting board. Slice very thin.
Sauté the onions over medium heat with butter. Stir constantly to turn the sliced onion over and over. Adjust the heat and add more butter from time to time. It is very important they don’t burn or become really brown. Continue this process until the onions are very soft and take on color.
Add some wine or vinegar to deglaze the pan. Raise the heat and evaporate the liquid. Add water and reduce again. Repeat this process—adding water and reducing. Use your spatula or wooden spoon to scrape the bottom of the pan. When the onions are very soft, keep cooking to evaporate all remaining moisture in the pan.