Somewhat sweet, somewhat nutty, caramelized onions are a versatile and outstanding addition to pasta, hamburgers, sandwiches, pizzas, omelets, and frittatas, and a fine substitute for raw onions in salad.

Yield: ¾ cup to 1 cup.

2 tablespoons olive oil
2 large red, Spanish, or sweet onions, thinly sliced
2 garlic cloves, minced or thinly sliced (optional)
1 tablespoon fresh rosemary leaves
½ teaspoon kosher salt, or more to taste

1. Place a large skillet over low heat and when it is hot, add the oil. Add the remaining ingredients and cook until the onions are deeply browned and slightly gooey, about 40 minutes. If the onions dry out, add water, 1 tablespoon at a time. Stir occasionally but not too much.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)