Caramelized Onions

The best way to caramelize onions is the slow, low-heat method I learned from Georges Perrier. Because it takes at least an hour, do it when you’re going to be in the kitchen for a while so you can return to the onions from time to time. This recipe makes quite a bit more than called for in the previous recipe. In addition to using the leftovers as a condiment, try them in omelets.