Thanks to Russ Parsons, LA Times food writer, for this excellent pictorial showing us how it's done.
On a cool, sunny autumn Sunday, after a long morning bike ride, the day's chores and an afternoon walk out of the way, what could be better than caramelized onions? At least that's what my wife thought. And so it began. I've written about these onions before, about their power to impart a deep, savory goodness to almost any dish. And I've written about how what initially seems like a mountain of onions gradually reduces to next to nothing. But this time, I thought I'd document it. Here's four pounds of onions peeled and lined up to be chopped.