Onion harvest is underway and they are finding their way to tables all over the market. Try a sweet vidalia from Homer Grown, a spicy red torpedo from SIU Sustainable farm, or some shallots from Shade Tree Farm. Grab an extra bunch and try your hand at caramelized onions. Caramelizing onions is a slow process, but worth the wait! They make a sweet, satisfying topping for burgers or pizzas, or an flavor booster for soups, sauces, or stir fries. The caramelized onions will keep well in the fridge for a week or freezer for up to 3 months. If you're feeling adventurous, try this caramelized onion tomato jam, it sounds like a real treat!
receipe from: http://www.thekitchn.com/how-to-caramelize-onions-35933
**• Around 10 Minutes: Onions will start to soften and turn translucent in spots. They will release a lot of liquid into the pan.
• Around 20 Minutes: Onions will be very soft and starting to break down. Some onions will start to show spots of caramelization and you may see some fond starting to build up in the pan. They will also start to smell caramelized. Adjust the heat if the onions seem to be cooking too quickly or you notice any burnt spots.
• Around 30 Minutes: Onions should be light blonde in color and starting to become jammy. More fond is starting to build up, but it should still be fairly easy to scrape it up with the evaporating liquid from the onions.
• Around 40 Minutes: Onions are golden and starting to smell very caramelized. Taste one — if you like the way they taste, you can stop now! For even deeper caramelized flavor, continue cooking.
• Around 50 Minutes and Beyond: Continued cooking will result in darker, richer, even more caramelized onions. Continue checking the onions every 5 to 10 minutes until they reach your desired level of caramelization. The fond may start to build up on the bottom of the pan — let it be unless it looks like it's starting to burn (in which case, deglaze the pan with a little water).