Oven caramelized onions, sampled every 10 minutes

Chop a whole white onion, toss it in a pan with salt and oil and bring it up to heat.

Put the pan in a 350 degree oven and pull samples at 10 minute intervals up to 60 minutes.

The Maillard reaction and caramelization begin to show at about the 20 minute mark; at 60 minutes the onions are deeply brown and roasted.