Caramelizing onions takes a higher heat than sweating onions. You would caramilize onions to bring out the sweetness - I just love them. You have to be patient.
Let your butter or whatever fat you are using heat up. Once the fat is hot add your sliced onions. I usually add salt and pepper but I have added brown sugar and some vinegar also when I used them as a topping on baked focaccia.
Let your onions cook and brown - stirring to brown all sides. If they seem to be browning too fast just turn the heat down a tad. They are GREAT over sauteed chicken or a steak. Hope this helps answer your question.
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I make mine just like that.. with the brown sugar. If I'm serving them with beef I'll add a small amout of beef boullion too. If I weren't making cabbage tonight I'd make onions, now that you have me thinking about them. Yummy!
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Make sure that you salt the onions as soon as you add them to the pan so that they release their liquid, and can caramelize faster. If done correctly, you don't even need too add any additional sugar unless you want the onions to be sweeter
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