Caramelized Onions

Straight down, pole to pole.

But do whatever's quickest for you. Slight variations in size don't really matter when the end result is basically mush.

Slice them in half stem-end to root-end, remove the skin, place cut side down and slice into thin half moons.
I caramelise over high heat, taking only 20-30 minutes to do so. I add a bit of wine or beer from time to time to both aid in caramelisation (as the sugars in the wine/beer themselves caramelise) as well as to prevent burning (because wine and beer are both water-based liquids, duh).

>>7866096
it's funny how you found a picture of not-caramelized onions to go with your shit post.

>>7866125

You what now?

>>7866125
Go on...

File: onions-sliced 1.jpg (69KB, 570x428px) Image search: [Google]

69KB, 570x428px

>>7866125
It's funny how you are criticizing the post without posting a picture of "correctly" caramelized onions. I just needed a picture to post my question.
For clarification, my question is whether to slice the onions like this.

File: onions-sliced 2.jpg (63KB, 600x500px) Image search: [Google]

63KB, 600x500px

>>7866151
Or This.

>>7866156
the second one
this one

I do this: >>7866151

I only do >>7866156 when I'm using raw onion as a topping for some food or other, like pasta with beans or something.

>>7866125
7/10