I found a recipe online from David Chang’s book Momofuku for Roasted Onions. I admit, I LOVE onions — I eat them on just about everything. However there are many times where the sweetness of a cooked onion is what I’m craving more than the “bite” of a raw onion.
So every time I want sauteed onions on something, I slice up the amount I want and get to sauteing. When I saw this recipe, the first thing I thought was, “Wow! That makes perfect sense — make a large batch and keep them in the refrigerator for whenever I want them.”
I started out just as the recipe said — slicing up 6 onions (OK, mine were REALLY big, so I only did 4. It’s all I could fit in the pan!) with a little bit of oil in a cast iron skillet on medium high heat.

After 10-15 minutes they had caramelized down to a more reasonable sized pile. [Read the rest of this entry...]