Making caramelized onions takes time; patient cooking is needed to draw out the onions natural sugars. As the onions cook, they soften and their sugary juices caramelize, making them sweet, succulent and tender.
It will seem like a lot of sliced onions when you start, but as the onions cook and lose their juices, they’ll cook down to a MUCH smaller, sweeter amount. When finished and cooled, store them in the fridge, covered, for about a week and use them to enhance your favorite recipe.
Personally, I love lending their sweetness to a savory scone recipe or breakfast hash. As