This is my favorite way to make caramelized onions. Caramelized onions are just onions that have been sliced (sometimes chopped, usually sliced) and cooked with a bit of butter or oil and salt over low heat for quite a while, until they are very soft and nicely browned – but not too dark. You can double the batch, but cook the onions in two large skillets or they will not brown properly.

This post is sponsored by STAR Fine Foods, maker of awesome Olive Oils, Vinegars, glazes, capers, anchovies, onions, and the list goes ON and ON!Thank YOU, friends, for supporting the brands that make Diethood possible! If you like your caramelized onions on the slightly sweeter side, you can add 1/2 tsp of brown sugar to this recipe. Just lovely onion flavor. Sautéeing squash and onions in some butter and brown sugar brings out the natural sweetness of both vegetables. Freeze leftovers in smaller containers. And I realize this might be due to a nostalgic predilection for Southern-style vegetables (i.e., cooked until they “surrender”), but trust me: As far as savory-sweet combinations go, this is one of the best. What Are Caramelized Onions? You don't need a lot of fat to make a great dish. I like making true caramelized onions - no sugar or vinegar here! This is, hands down, my favorite way to eat yellow summer squash. How to Caramelize Onions: Caramelized onions are something I don't make very often because they take forever, but they really are worth it if you've got the time! These onions are wonderful over steaks, chops, hamburgers, pizzas, inside quesadillas, on top of brushetta, in frittatas and omelettes or beaten into mashed potatoes. You will likely want to salt your caramelized onions. Do this to your own taste in the last 15 minutes or so of cooking by salting them a little at a time.