1. Cut each onion in half from the root end to the stem end. Peel the halves. Place each half cut-side-down on a work surface. Trim off the ends and thinly slice the onion from the root end to the stem end. This will keep the onions more intact as they caramelize and keep them from becoming mush.
2. Heat the olive oil in a large skillet over low heat. Add the sliced onions. Cook, uncovered, for 30-35 minutes, stirring frequently, until the onions are soft and golden brown. Season with salt and pepper.
3. If not using right away, transfer to a container. The onions will keep for one week in the refrigerator or can be frozen.TIPS:
Suggested uses includes adding to egg salad, stirring into gravy, scattering over steak, using as a topping for pizza, baking into challah dough, arranging over chicken cutlets, adding to rice pilaf, cooking into omelets or fritatta, serving as a topping for hambergers, mixing into mashed potatoes, and scattering over steamed cauliflower.SOURCE: Kosher" target="_blank">http://www.kosherbydesign.com">Kosher
by Design: Short on Time, by Susie Fishbein. Recipe reprinted with permission from Mesorah" target="_blank">http://www.artscroll.com">Mesorah