The truth of this recipe is…I just wanted to put caramelized onions on something.  Anything.  I think about them all the time.  Some (normal) folks think about where to plan their summer vacation or what book they’d like to read next.  Me?  I daydream about crisp, robust onions cooked so slowly and softly that their internal sugars give up and melt down into a sweetened, intensely aromatic, amber-colored puddle of savory fascination.  I might be in love with them.  The problem is, I’m always wanting to make them but can’t seem to commit to the hour it takes to develop their insanely sweet-savory flavor combo.  That’s some precious daylight, if you know what I mean.  So, here’s the deal.  Just do it.  Make a double batch.  They’re worth it.  So, so worth it.  You can spread it like a jam onto sourdough, stir it into pasta, load it on a baked potato, or even mix it with cream cheese for a dip.  But first, try it on pizza.  While the onions are doing their thing, you can roast the sweet potatoes, make the sage brown butter and get the dough ready.  Then, it all comes together like one happy, cheesy family.  And your house will smell like a dream.

Caramelization…the process.