How do you make your carmelized onions, if I may ask?
I start mine a little different than you'll find others do which decreases some fat usage and babysitting. Get a large pan, need the surface area, with a good fitting lid. Peel and thinly wedge/ slice up several onions, like 5 or 6 of them. (the end result will keep well for a week) . So you can use on sandwiches etc. or another treat I make. Tell you at the end.
Put all onion wedges slices in pan with hald cup of water and some salt, put lid on, turn to low medium. Now go do something else. We want the water to steam tender the onions. When that is done, takes about 20 minutes. Go back lit lid, let steam escape, add about 1/2 stick of butter. Turn heat up a little, we want the water to now leave. Start stirring, but let the onion settle a little to start the browning, stir and turn, let settle, turn and turn, continue. you want to stir up the little browning bits. Keep going until onions are darker than ginger blond hair.
There is a quiche type pie I make for Christmas parties, people love it. Its carnalized onion, with shredded Gouda Goat cheese, eggs, nutmeg, cream, pour into a pie shell. I do get the onions done days prior. If you don't like Goat Cheese, I have made it with a good Cheddar Cheese.
