It is amazing that I didn’t learn how to caramelize an onion until I was well into my thirties. When done right (and it’s impossible not to do them right) their candy-like sweetness will upgrade the simplest meal (particularly egg-based, pasta-based, or potato-based meals) to something special. Here’s how to make them: Slice one or two onions (any kind, but I usually use yellow). Add a healthy glug of olive oil to a skillet set over low heat and add onions. Stir them every five minutes or so, but keep them cooking for at least 15 minutes and up to 45. (The longer they go, the more the sugars caramelize.) If you are pressed for time, add a dash of balsamic to intensify flavors. Toss over plain pasta with parmesan, add to omelets, pile them on top of baked potatoes. Or, freeze them for later in a ziploc. They thaw in, like, two seconds.