Caramelized Onions

Think onions and wrinkle your nose...not when cooked low and slow.  Then they develop such sweetness with much versatility.  They are the basis for French onion soup, make a wonderful fruited jam, work well atop most meats as a condiment.  You need patience, however, not my long suit in the kitchen.  So make a batch ahead and keep refrigerated  up to 2 weeks when tightly sealed .  Here's how:  Thinly slice 3 large yellow onions.  Heat 6 Tblsp. olive oil in a skillet over low heat.  Add onions and 1 tsp sugar.  Stir occasionally.  This will take about 45 minutes to develop into a nutty brown color. Then enjoy.  One way that I love is as an appetizer atop a layer of apricot preserves mixed with balsamic vinegar spread on crostini.  For added flavor, broil some cheese on the bread first.  Mmmm