I always amazes me when some one tells me that the hate onions! What I think they mean to say is that the hate raw onions...beause onions are in practically every savory recipe! Almost everything that I cook starts with an onion. And onions all on their own can make a delicious meal.
When most people are trying to "figure out" what vegetable to have for dinner, I don't think the onion is the first to come to mind! Onions, when carmelized are actually sweet, but the best part is that they're inexpensive and you almost always have them on hand...or you should! Not to mention the onions' nutritional value and huge health benefits such as anti-bacterial and anti-viral properties. Onions, like garlic, are considered one of the "super foods"!
Thinly slicing and cooking onions for 25-40 min. (carmelizing), can then be tossed with pasta, spinkle with cheese and that's it! Of course you can get creative by adding baby spinach, arugula, pancetta, italian sausage, goat cheese, kalmata olives and feta, or other shaped pastas, etc.
Or add some beef broth for a simple version of French Onion Soup, top with croutons and swiss cheese, if you have them. I made some soup today and added leftover brussel sprouts, but any leftover veg or protein (beef/chicken, etc,) can be added. (And of course, you can add broth or stock to any onion/pasta leftovers to make soup also!)
After 30-40 min., onions should be nice and brown, season with S & P. You can deglaze the pan with white wine, dry sherry or vinegar (balsamic) if you want to, especially if using the onions for soup.
PS you can use any color of onion or combination of, don't stress...it's only cooking!
Life is good, and my soup was delicious!