Whip up a batch at the beginning of the week, then enjoy these beauties tossed with roasted vegetables, incorporated into sandwiches or mixed into scrambled eggs all week long!
5 pounds yellow or red onions, or a mixture of both (about 5-6 onions total)
¼ cup olive oil
1 tablespoon salt
1. Preheat oven to 400°. Peel and trim onions, then half and cut into ¼-inch slices.
2. Place onion slices into a large stockpot or Dutch oven, then drizzle with the olive oil and sprinkle with salt, tossing to distribute. Cover and place in oven.
3. Bake onions for 2 to 2½ hours until golden brown, stirring the onions every 15 minutes or so, scraping the sides of the pot so that the onions do not stick. Store the caramelized onions in an airtight container in the refrigerator for up to 2 weeks.