For totally perfect caramelized onions, it is best to use a mandolin slicer to get even and super thin slices.  Even slices are important for even cooking.

Peel the onions and cut in half through the root end.  Using the mandolin, and watching your fingers, cut to form thin semi-circles. The thinner, the more fine your end product will be.  Keep in mind that the onions will cook down to aproximatly 1/5 – 1/10 of their starting weight.

Pre-heat a large enough pot to hold however many onions you’ve cut with about 1-2 tbsp of canola oil.  Add the onions, with a 1-3 tsp salt.  The salt will draw moisture from the onions, allowing them to caramelize once enough of the water has evaporated.  Stir to coat all the onions in oil and cook over medium-low heat.  Stir often and make sure that nothing is sticking to the bottom of the pan.

The onions will take up to an hour to cook down nice and slowly.  With this method you don’t need to add any sugar to cheat on caramelization.  The low heat and little bit of salt will do the trick as long as you are patient.  Once you pass through the sweating stage and most of the moisture has evaporated, you need to pay a little more attention, and stir more often than before. Cook until the onions are an even color of your liking.

Store cooled extras in zipper bags in the freezer for up to 3 months or so.

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