There are some things that I still have to call my mom to remember.
I, for the life of me, never remember how boil an egg. There are so many ways people go about doing this but I figure I might as well go with what I know.
Same went for caramelized onions for a long time. I would call her and ask her the main important steps of how to get that nice golden color on the onions (my problems usually stemmed from to high of heat or stirring too much. This time, however, I remembered all by myself (for some reason in my head I say this like a five year old).)
Prep your onions. I usually use yellow onions; however, these are from the csa and I couldn’t resist using them.
Slice onions into an even medium-esque cut. You don’t want too thick (takes too long to cook) or too thin (the onions cook down to scraggly bits.)
Start cooking onions, stirring occasionally. After onions have cooked for 15-20 minutes, add salt (2 teaspoons for 1 pound.) Continue to let cook, letting more time go by before you stir the onions (I go for about 15-20 minute increments.) Continue to cook and stir onions until golden, soft, and cooked down- usually 60-75 minutes. The big thing to remember is if you heat your pan too hot, the onions will not cook properly!