These onions are so good. Used them on toasted sandwiches and they were delicious. My oven seems to bake a little hotter than most recipes, so I didn't bake these a full 30 minutes (probably more like 20 minutes) and I added extra olive oil to keep them really moist. I put some in the freezer to see if I can thaw and use later also with good results. Loved the technique and I will definitely make these again. Thanks for the great recipe! Update: These onions froze well and I have used them for many dishes. Fabulous!
I roasted the 2 finely chopped onions (about 1/2 inch by 1/3 inch pieces) in 3 tablespoons of oil for 20 minutes. Then, stirred the caramelized onions around the pan's edges to the center and the rawer onions in the center to the edges and roasted for 20 more minutes. They turned out deep golden brown, sweet, and tender. Recommend using sweet onions like Vidalia for this because the higher sugar content caramelizes and develops a richer flavor than a regular yellow or white onion. Instead of freezing them, I served the caramelized onions right way on hamburgers for lunch. Thank you, Aunt Judy for a wonderfully delicious and easy recipe!
Didn't work for me at all. Onions burned and were carbon, not caramelized .