Caramelized onions

Halve and peel the onion, cut off the stem and the root end.

Slice with the grain into half-moons (Frenched), cutting radially for even pieces; separate the slices.

Cook over moderate heat, or high heat with constant stirring; lower the heat once deep browning appears. About 20 to 25 minutes on high heat, twice that on lower heat.

When the residue on the bottom of the pan turns brown, before it burns, deglaze with a little water and scrape with a wooden spoon; repeat as necessary.

Cook until jelly soft and deep amber. Near the end, optionally add a pinch of sugar and a little butter.

Do the last deglaze with a splash of vinegar; acid added earlier would reinforce the pectin and slow the softening.