I am addicted to caramelized onions. I put them in everything. Burgers? Of course. Pasta? Sure. Rice? Why not. Sauces? Absolutely. Used to top grilled chicken? Seafood? Beef or pork? Yes, yes, and yes. These precious morsels take almost any food to a different height. There is a deep complexity in these onions that comes from a slow process of layering flavors and cooking them until they become a deep, dark brown color. It’s unmistakable. You know when you’ve made it to that point. The color will have changed, and you’ll taste a bit of it. Then the mind blowing commences. It’s ridiculous. How does a lowly onion start to taste like that? It’s impossible. Oh, no it’s not, friend. It’s science. It’s reproducible. Follow this recipe and you’ll be a master… and a hero.